Vinaigrette, White Wine
by Pierre S. Aoukar, MD
Posted: March 3
1 part white or red wine vinegar
1 part extra virgin olive oil
1/24 part sea salt
crushed black pepper to taste
fresh crushed garlic, pinch (optional)
fresh thyme (optional)
fresh oregano (optional)
fresh sage (optional)
Measurements: 3 teaspoons = 1 Tablespoon.
Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make ½ cup of this dressing, you would use: 4 Tb wine, 4 Tb olive oil and 1/2 tsp salt. This is your basic Italian salad dressing. Depending on what you are in the mood for, you can add any or all of the optional ingredients. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.
White Wine Vinaigrette, The Recipes of Dr. Aoukar