Back to basics: Vinaigrettes

Basic Vinaigrette

Makes 1 cup.

Note: The variations on this classic vinaigrette show how easily the flavor and body of the dressing can be transformed by varying the ingredients.

• 1/4 c. red wine vinegar

• Coarse salt and freshly ground pepper, to taste

• 3/4 c. olive oil

In a small bowl, combine vinegar, salt and pepper. Whisk until salt dissolves.

Garlic Vinaigrette: Cover 1/2 tablespoon minced garlic with the 3/4 cup olive oil and let stand for 30 minutes. Substitute the garlic-infused oil for regular olive oil. Use dressing within a day or two.

Lemon-Chive Vinaigrette: Substitute 1/4 cup freshly squeezed lemon juice for wine vinegar. Add zest of 1/2 lemon and 2 tablespoons minced chives.

Mustard Vinaigrette: Add 2 teaspoons prepared Dijon-style mustard to wine vinegar before adding oil.

Tarragon Vinaigrette: Add 1 tablespoon minced fresh tarragon and substitute white wine vinegar for red wine vinegar.

Caper Vinaigrette With Egg: Add 1 tablespoon drained capers, rinsed and chopped, and 2 tablespoons chopped parsley before adding oil. After adding oil, stir in 1 chopped hard-cooked egg. Use within a day or two.

Makes about 1 1/4 cups.

Note: Made with fresh tomato and herbs, this versatile dressing is excellent with green salads, steamed vegetables, pasta or grilled seafood.

• 2 tbsp. apple cider vinegar

• 1 tbsp. lemon juice

• 1 tsp. Dijon mustard

• 3/4 c. olive oil

• 1/2 c. diced fresh tomato

• 2 tsp. minced chives

• Kosher salt and freshly ground pepper

Whisk together vinegar, lemon juice, mustard and parsley in a medium bowl. Add oil in a slow, steady stream, whisking constantly; mixture should be thick and creamy.