From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.
Ingredients
1/2 cup extra virgin olive oil
3 tablespoons good wine vinegar, or more to taste
Salt and freshly ground black pepper
1 large shallot (about 1 ounce), cut into chunks (optional)
Directions
Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until the balance tastes right to you.
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust the seasoning , and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)
