A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container.
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3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
How to Make It
In a pint-size jar, combine the vinegar, garlic, mustard, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Cover and shake to dissolve the salt. Add the olive oil and shake to blend. Taste for seasoning.
The vinaigrette can be refrigerated in an airtight container for up to 2 weeks.