Herb Vinaigrette

A simple and versatile vinaigrette recipe that's my go-to:

ingredients

• 1/3
  cup olive oil or salad oil
• 1/3
  cup white or red wine vinegar, rice vinegar, or white vinegar
• 1
  to 2 teaspoons sugar
• 1
  tablespoon snipped fresh thyme, oregano, or basil, or 1/2 teaspoon dried thyme, oregano, or basil, crushed
• 1/4
  teaspoon dry mustard or 1 teaspoon Dijon-style mustard
• 1
  clove garlic, minced
• 1/8
  teaspoon black pepper

directions

1.In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.

Raspberry Vinaigrette: Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve

Balsamic Vinaigrette: Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.

Orange Balsamic Vinaigrette: Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.

Ginger Vinaigrette: Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.