Vinaigrette 101- A Trio for the Making-Balsamic, Lemon or Maple Mustard Vinaigrettes

Basic Balsamic
Balsamic vinegar
olive oil
tiny squeeze of honey (optional)
salt & pepper

Put equal parts balsamic and olive into a jar with a tight fitting lid.  Sprinkle in a pinch of salt and pepper.  Add the honey if you want your vinaigrette to be thicker and sweeter.  Shake to emulsify.


Zingy Lemon Vinaigrette
Lemons
olive oil
tiny squeeze of honey
salt & pepper

Squeeze the juice of your desired number of lemons and an equal portion of olive into a jar with a tight fitting lid.  Sprinkle in a pinch of salt and pepper.  Add the honey if you want your vinaigrette to be thicker and sweeter.  Shake to emulsify.  This is also great with a but of finely grated garlic or herbs de provence or even fresh thyme added to mix things up.


Maple Mustard Vinaigrette
1 spoonful Grainy Dijon mustard
3 spoonfuls red wine vinegar
3 spoonfuls olive oil
2 spoonfuls maple syrup
pinch of salt

Use a spoon as your measuring tool.  I like to use a medium sized soup spoon, but you can also you a regular Tablespoon measure.  Place all the ingredients into a jar with a tight fitting lid and shake to emulsify.