THE CLASSICS

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Traditional Vinaigrette

Pinch of Salt

Pinch of freshly ground pepper

1 tbsp (15 ml) red wine vinegar

3 tbsp (45 ml) oil

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Mustard Vinaigrette

Pinch of salt

Pinch of freshly ground pepper

1 tbsp (15 ml) white wine vinegar or cider vinegar

1 tsp strong Dijon mustard

3 tbsp (45 ml) sunflower oil

1 tsp strong Dijon mustard

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Fresh Herb Vinaigrette

Pinch of salt

Pinch of freshly ground pepper

1 tbsp (15 ml) white or red wine vinegar

1 tsp strong Dijon mustard

3 tbsp (45 ml) sunflower oil

1 tbsp (3 g) chopped fresh mixed herbs of your choice (and thin slices of shallots or a pinch of chopped garlic)

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REGIONAL VINAIGRETTES

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Burgundy-Style Vinaigrette

Pinch of salt

Pinch of freshly ground pepper

1 tbsp (15 ml) red wine vinegar

¼ tsp Dijon mustard

3 tbsp (45 ml) walnut oil

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Lemon and Rosemary Vinaigrette

Pinch of salt

Pinch of freshly ground pepper

2 tbsp (30 ml fresh lemon juice)

½ tsp honey (optional)

3 tbsp (45 ml) olive oil

Pinch of finely chopped fresh rosemary

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SPECIALTY VINAIGRETTES

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Creamy Garlic Vinaigrette

Pinch of salt

Pinch of freshly ground pepper

1 tsp white wine vinegar

½ tsp Dijon mustard

1 clove garlic, pressed with a garlic press

1 tbsp (15 ml) olive oil

2 tbsp (30 ml) heavy cream

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Roquefort (Blue Cheese) Vinaigrette

2 pinches of freshly ground pepper

1 tbsp (15 ml) red wine vinegar

1.5 oz (40 g) Roquefort cheese

5 tbsp (75 ml) heavy cream

1 tbsp (5 g) finely chopped fresh chives

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1. In a small bowl, start with the salt and pepper

2. Add the vinegar and mustard (if using)

3. Mix together until the salt dissolves

4. Add the oil and any other listed ingredients

5. Finish with a vigorous stir to create the emulsion