Vinaigrette is usually considered a salad dressing, but it also makes a fine sauce for vegetables, such as steamed green beans and boiled potatoes, and main dishes, such as broiled chicken or fish.

　　

Ingredients

makes 1 cup

　　1/4 cup white-wine vinegar

　　1 tablespoon Dijon mustard

　　Coarse salt and fresh ground pepper

　　Pinch of sugar

　　3/4 cup extra-virgin olive oil

　　

Step 1

In a small bowl, whisk together the vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sugar.

　　

Step 2

Slowly add the oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Store in an airtight container or jar, and refrigerate for up to 2 weeks. Shake before using.

　　

variations

Step 3

GARLIC

　　

Step 4

Add 1 teaspoon minced garlic or 1/2 clove, crushed.

　　

Step 5

BALSAMIC

　　

Step 6

Substitute balsamic vinegar for the wine vinegar.

　　

Step 7

LEMON-PARMESAN

　　

Step 8

Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan.

　　

Step 9

SCALLION

　　

Step 10

Add 3 chopped whole scallions (about 1/4 cup).

　　

Step 11

BLUE CHEESE

　　

Step 12

Add 1/2 cup crumbled blue cheese, such as Roquefort.

　　

Step 13

HERB

　　

Step 14

Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.