Cookbook:Basic Vinaigrette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Basic Vinaigrette | |
|---|---|
| Category | Salad dressing recipes |
| Yield | ½ cups (125 ml/4.2 US fl oz) |
| Time | 5 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 tablespoon (15 ml) |
| Servings Per Recipe: | 8 |
| Amount per serving | |
| Calories | 91 |
| Calories from fat | 90 |
| Total Fat | 10 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 0.2 g |
| Dietary Fiber | 0 g |
| Sugars | 0.1 g |
| Protein | 0.1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.
Ingredients
[edit | edit source]- 2 tbsp red wine vinegar
- 6 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste