1 1/2 cups extra virgin olive oil
1/2 cup red or white wine vinegar
2 tbsp. Dijon mustard
1/2 tsp. salt (or to taste)
1/4 tsp. freshly ground black pepper

Whisk together vinegar, mustard, salt and pepper (and any other herbs or seasonings being added). Drizzle oil in a thin, steady stream while whisking until the mixture is emulsified and the oil and vinegar are well mixed.

Optional Additions:

Basil, parsley, oregano, thyme, dill, tarragon, mint, chives, green onions, (any favorite fresh herbs - up to 3 tablespoons fresh or half as much or less dried), lemon peel or juice, grated onion (use a microplane), crushed peppercorns, pinch of red pepper flakes, grated ginger, pepper sauce or Tabasco, mayonnaise, honey, minced or grated shallots. Lemon juice may be used to replace all or part of the vinegar, but the quantity may need to be increased (taste and adjust).

Vinaigrettes may be easily prepared in a food processor or blender.

Refrigerate for up to 3 or 4 days. May also be used as a marinade. For marinade, a few tablespoons of soy sauce or wine may be added, and extra garlic, onion, lemon juice and herbs to boost the flavor.

Yield: About 2 cups.

Submitted by: CM