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Classic Vinaigrette

Olive Oil
  • 1/4 cup Filippo Berio Olive Oil
  • 1/4 cup white wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp granulated sugar
  • Salt and freshly ground pepper
    • In small screw-top jar, combine olive oil, vinegar, mustard and sugar; shake vigorously until well blended.
    • Season with salt and pepper to taste. Refrigerate dressing for up to 1 week.
    • Shake well before using.
    • Variations:

      Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.

      Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.

      Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.

      Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.

    Prep Time

    5 min


    Cook Time

    N/A


    Total Time

    5 min


    Servings

    About 1/2 Cup

     


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    Categories

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: French

    Product: Olive Oil

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