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Classic Vinaigrette

The classic ratio was 4:1 oil to vinegar, that was with rougher red-wine vinegar. With modern balsamic vinegar or a milder one you can use 2:1 or 1:1.  This is the 2:1 version.  For fresh lemon juice base use 4:1

The Dijon mustard is the emulsifier

Yield: 1 cup, about 8 servings

  • 1/2 cup good balsamic vinegar 
  • 1/2 cup good olive oil
  • 1 tbs Dijon mustard 
  • [1 tbs herbs de Provence]
  • salt and pepper

Creme Fraiche can replace all or part of the oil, but then it doesn't keep as well so make less. 
  1. Whisk the mustard into the acid.  I like to add herbs de Provence  
  2. in a slow, thin stream add the oil whisking it into the acid, mustard mixture season with salt and pepper 


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