This is the sauce I make most often, and if it’s made out of good olive oil and good wine vinegar, it’s the best salad dressing I can imagine. At its simplest, vinaigrette is a mixture of vinegar and oil in a ratio of 1 part vinegar to about 3 or 4 parts oil. Start by estimating roughly how much vinaigrette you will need. This depends on what you’re using it for; a quarter cup is more than enough for four servings of green salad, for example, but you really never need to measure out exact amounts. Start by pouring the vinegar into a bowl. Dissolve a pinch of salt in it and taste for balance. The salt has a real relationship with the vinegar. When you add just enough salt, it subdues the acid of the vinegar and brings it into a wonderful balance. Try adding salt bit by bit and tasting to see what happens. How much salt is too much? How much is too little? What tastes best? If you add too much salt, just add a touch more vinegar. Grind in some black pepper and whisk in the oil. The vinaigrette should taste brightly balanced, neither too oily nor overly acidic. Adjust the sauce, adding more vinegar if you’ve added too much oil, and more salt, if it needs it.

　　

Ingredients

makes about 1/4 cup

　　1 tablespoon red wine vinegar

　　Salt

　　Fresh-ground black pepper

　　3 to 4 tablespoons extra-virgin olive oil

　　

Step 1

Pour into a small bowl: 1 tablespoon red wine vinegar.

　　

Step 2

Add: Salt, Fresh-ground black pepper.

　　

Step 3

Stir to dissolve the salt, taste, and adjust if needed. Use a fork or small whisk to beat in, a little at a time: 3 to 4 tablespoons extra-virgin olive oil.

　　

Step 4

Taste as you go and stop when it tastes right.

　　

Variations

Step 5

Add a little puréed garlic or diced shallot, or both, to the vinegar.

　　

Step 6

White wine vinegar, sherry vinegar, or lemon juice can replace some or all of the red wine vinegar.

　　

Step 7

Beat in a little mustard before you start adding the oil.

　　

Step 8

For part of the olive oil, substitute a very fresh nut oil, such as walnut or hazelnut.

　　

Step 9

Heavy cream or crème fraîche can replace some or all the olive oil.

　　

Step 10

Chop some fresh herbs and stir them into the finished vinaigrette.

　　The Art of Simple Food