disable dropcap
Basic Vinaigrette Dressing
Makes 2 1/2 to 3 cups dressing
- 3/4 cup good-tasting wine vinegar (or one-third balsamic and two-thirds wine or cider vinegar)
- 1 1/2 to 2 cups good-tasting extra-virgin olive oil
- 1/8 to 1/4 teaspoon Asian fish sauce (nam pla
or nuoc nam) - Coarse salt
- fresh-ground black pepper
- Combine the vinegar, olive oil, and fish sauce in a glass jar.
- Shake to blend.
- Taste for vinegar/oil balance, and add salt and pepper to taste. Each vinegar and oil will be different, so trust your judgment in adding what is needed.
- The dressing will keep for up to two weeks in a cool, dark place. Shake the dressing well before using it.
