Goal

Master the base 3:1 vinaigrette — the template every other vinaigrette in this course builds from.

The foundational 3:1 oil-to-vinegar ratio every other vinaigrette in this course builds from.

Makes about 4 servings

Ingredients

• 6 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ¼ tsp salt
• 1/8 tsp black pepper

Steps

1. Combine the sharp ingredients — Whisk together the vinegar, mustard, garlic, salt, and pepper until the mustard is fully dissolved.
2. Emulsify the oil — While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream until the dressing thickens and turns slightly cloudy.
3. Taste and adjust — Adjust salt or vinegar as needed. If using a jar, seal and shake vigorously for 30 seconds instead of whisking.

Tip: This is your template. Swap the vinegar for lemon juice, the mustard for honey, or the garlic for shallot, and you’ve got a new dressing.