1/2 cup vegetable oil
1/3 cup white wine vinegar or vinegar
1 tablespoon granulated sugar
2 teaspoons snipped fresh thyme, oregano, or basil; or 1/2 teaspoon dried thyme, oregano, or basil, crushed
1/2 teaspoon paprika
1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard
1/8 teaspoon ground black pepper
1. In a screw-top jar mix oil, vinegar, sugar, herb, paprika, mustard, and pepper. Cover; shake well.
2. Store in the refrigerator for up to 2 weeks. Shake before serving.
Making your own vinaigrette is more than easy; it's fun to try new flavor combinations. This jazzed-up version adds an herb, mustard, and sugar. Also try the four variations.
Makes 3/4 cups.
Variations:
Red Pepper Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and add a dash ground red pepper.
Parmesan Vinaigrette: Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.
Red Wine Vinaigrette: Prepare the vinaigrette as directed, except decrease the vinegar to 3 tablespoons. Use 1 teaspoon each of fresh thyme and oregano for the herb. Add 2 tablespoons dry red wine and 1 clove garlic, minced.
Garlic Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and paprika. Add 2 large cloves garlic, minced.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.