YVONNE'S TRADITIONAL SIMPLE FRENCH VINAIGRETTE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: --two cups of red wine vinegar (balsamic will alter the taste /completely/; red wine is key)
--one cup of olive oil
--small amount of Dijon (not simple yellow) mustard
--spices such as thyme, basil, rosemary if desired
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Directions: |
Directions:--Combine the red wine vinegar and the olive oil in about a 2:1 ratio. My mother (Yvonne) prefers a perfect 2:1 ratio, while I like my vinaigrette slightly more vinegary and generally add about another tablespoon more vinegar and, if that's not enough, go to teaspoons to avoid overvingerazing it.
--Mix in /small/ amount of Dijon mustard. I dip a fork into the mustard enough to coat the tines and then mix that into the vinegar & oil mixture just enough to make it slightly cloudy if you shake it up; there should be just enough to give the dressing a subtle bite on top of the vinegar. Everyone does this differently, so experiment away!
--My mother Yvonne usually puts in some spices (primarily thyme but also other common mild spices like basic and rosemary) though I generally do not. |
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Number Of
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Number Of
Servings:Depends on what how much oil & vinegar are used |
Preparation
Time: |
Preparation
Time:5-10 minutes |
Personal
Notes: |
Personal
Notes: This is the home-style French vinaigrette I grew up with and it can't be beat. It's great on salads, of course, and it's primarily used as salad dressing, but it's also surprisingly tasty as an addition to plain pasta (that seemed strange to me at first; I tried it on a whim). When I'm really tired I've been know to boil some corkscrew pasta and a few hard-boiled eggs, cut the eggs up into the pasta, add some chopped up avocado slices and slather the whole thing with this vinaigrette - it sounds like a mess, but it's actually quite tasty when you're hungry and in need of a good energy boost (I don't think I'll bother adding that one to the site though - though perhaps it might qualify as a sort of slapped-together casserole).
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