Source: Mark Bittman, How to Cook Everything, p. 199
According to Mr. Bittman, you can add honey or sugar to balance out the acidity if needed. Mustard is also a good thing to mix in.
- 1/2 cup extra virgin olive oil
- 3 tbsp or more good wine vinegar
- salt and pepper
- 1 large shallot cut into chunks (optional)
Combine everything except the shallot in a blender. Blend for 30 seconds. Add the shallot and mince it in the machine.
Variations and Additions:
- Herbs: Start with 1/8 tsp of dried herbs.
- Garlic: Start with a small clove. Roasted garlic (in the oven) would be good here, about 5 cloves.
- Onions: Minced red onion, scallions, shallot, leeks (1 tbsp or more)
- Mustard: Mustard, soy sauce (1 tbsp)
- Honey: Or maple syrup (1 tbsp)
- Cheese: Grated Parmesan, feta (1 tbsp to 1/4 cup)
- Tomato: Mince it
- Stock: 1 tbsp or 2 tbsp of it
- Seeds: Sesame, poppy, sunflower, pumpkin, all minced
- Fruits: Peaches, pears, apples, cut into chunks
- Dried fruits: Blueberries, cherries, raisins, apricots, pineapple, mango (1/4 cup)
He has a great chart on p. 201 for mixing and matching different vinaigrette ingredients
1. Mustard or Honey Mustard Vinaigrette: Use 1/2 cup olive oil, 3 tbsp wine vinegar, salt, pepper, and 1 tsp of good mustard or 1/2 tsp dry mustard, and 1-2 tbsp honey
2. Lemon or Lime Vinaigrette: Use 1/2 cup olive oil, 1/4 cup lemon or lime juice, 1 tbsp warm water, zest of 1 lemon or lime, and black pepper
3. Soy Vinaigrette: Use 1/2 cup neutral oil (he suggests grapeseed or corn oil), 1 tsp dark sesame oil, 3 tbsp vinegar/lemon/lime juice, and 1 tbsp soy sauce
4. Roasted Garlic Vinaigrette: Use 1/2 cup olive oil, 3 tbsp balsamic vinegar, 1 clove garlic, and 1 tbsp honey
5. Maple Vinaigrette: Use 1/2 cup olive oil, 2 tbsp cider vinegar (or sherry or white wine), and 1 tbsp maple syrup
6. Avocado Vinaigrette (use immediately): No oil, 1/4 cup lime or lemon juice, 1/2 avocado, 1 tsp minced garlic or 2 tbsp chopped onion