Basic Vinaigrette
I am glad you want to make your own; it really does make a difference, as does using good quality vinegar and olive oil. You can make it a few hours ahead, but don't make it in the morning or the day before and refrigerate it as it looses its soul! If you don't like the garlic leave it out. If you want it to be more subtle, omit it altogether or you can also rub each salad plate with a sliced clove of garlic instead.
  • ½ to 1 clove garlic, minced finely
  • ½ teaspoon of Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 9 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Mince the garlic and add to a large mixing bowl with the mustard and vinegar and give it a little stir.
  2. While whisking like mad, add olive oil in a small slow steady stream, incorporating the oil a little at a time, while admiring the emulsification process taking place in your bowl.
  3. Taste for salt and pepper.
  4. Add chopped herbs to taste if desired.
Recipe by Have You Eaten, SF? at