A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

　　

Ingredients

yields 1 1/3 cups

　　1/3 cup vinegar or lemon juice

　　1/2 teaspoon salt

　　1 teaspoon Dijon mustard

　　1 garlic clove, pressed

　　1/4 teaspoon black pepper

　　1 cup olive oil (extra-virgin is nice)

　　

Step 1

Either whisk together all of the ingredients or whirl them in a blender for a few seconds.

　　

Step 2

Vinaigrette will keep in the refrigerator for weeks. When cold, the oil tends to become milky-looking, partially solidified, so remove the dressing from the refrigerator and let it sit at room temperature for 15 to 20 minutes before serving.

　　

variations: Herbed Vinaigrette

Step 3

Add fresh or dried herbs. Whisk in 1 to 2 tablespoons of minced fresh dill, chives, tarragon, thyme, basil, mint, or marjoram, or 1/2 to 1 teaspoon of dried. For the best flavor, allow dried herbs to steep in the vinaigrette for at least half an hour.

　　

Toasted Pecan Vinaigrette

Step 4

Add 2 tablespoons of toasted pecans. Purée all of the ingredients in a blender for about 30 seconds, until smooth and thick. (In this vinaigrette, we especially like balsamic vinegar or red or white wine vinegar.)

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.