There’s no need to buy store bought vinaigrettes once you have the basic theory of how to make your own. Change the type of vinegar and add other flavourings and you can recreate almost any style of dressing. We use mason jars to mix our vinaigrettes – simply eyeball the ingredients in a jar, attach the lid and shake thoroughly. The basic theory of vinaigrettes calls for 1 part vinegar to 3 parts oil, but we like a sharper dressing so we reduce the oil a bit.
Red Wine Vinaigrette
1/2 Cup Red Wine Vinegar
1 Tbsp. Dijon Mustard
1 tsp. sugar
1 Shallot, Minced, or 1 Tbsp. Minced Onion
1 Cup Olive Oil
Pinch of Salt and Pepper
Place all ingredients in a mason jar. Attach the lid and shake vigorously. Serve immediately, or store in the jar until needed.