French Dressing or Basic Vinaigrette - vinegar

Method

• In a small bowl mix the vinegar and salt and let stand a few minutes.
• Add the pepper and slowly whisk in the oil.
• Taste for acid and salt and add more if too bland.
• Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Add 1 to 1 1/2 teaspoons Dijon mustard.
• Blend well.
• Include onion and garlic, if desired.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Add 1 teaspoon curry powder and blend well.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Use lemon juice instead of vinegar and add 1/3 cup honey.
• Blend well.
• Add 3 tablespoons crumbled blue cheese.
• Blend well.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind.
• Mix until well blended.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine.
• Blend all ingredients well.