Vinaigrette dressing

Vinaigrette is simple to prepare. It is best freshly made.


2 tablespoons wine vinegar
6 tablespoons extra virgin olive oil
salt and pepper


Put the vinegar, salt and pepper into a jar. Shake to combine. Add the oil and shake until creamy.

Any wine vinegar will work – white, red, sherry, basalmic. Red wine vinegar is traditional.

The salt, pepper and any other seasoning should be dissolved in the vinegar first; they won’t completely blend in after adding the oil.

Turn this into an herb vinaigrette by adding minced fresh parsley, chives, thyme , tarragon, marjoram, or oregano. If not fresh, use a half teaspoon of dried.

2 thoughts on “Vinaigrette dressing

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  1. Can I make more than one serving and leave on the counter or should it be refrigerated or should I just make one serving at a time? Does it ever spoil?

  2. You can leave it on the counter, if you’ll be using it all within a week. If you won’t be using it within a week, then put it in the refrigerator.

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