Vinaigrette - red wine vinegar

Method

• Pour into a small bowl: 1 tablespoon red wine vinegar.
• Add: Salt, Fresh-ground black pepper.
• Stir to dissolve the salt, taste, and adjust if needed.
• Use a fork or small whisk to beat in, a little at a time: 3 to 4 tablespoons extra-virgin olive oil.
• Taste as you go and stop when it tastes right.
• Add a little pureed garlic or diced shallot, or both, to the vinegar.
• White wine vinegar, sherry vinegar, or lemon juice can replace some or all of the red wine vinegar.
• Beat in a little mustard before you start adding the oil.
• For part of the olive oil, substitute a very fresh nut oil, such as walnut or hazelnut.
• Heavy cream or creme fraiche can replace some or all the olive oil.
• Chop some fresh herbs and stir them into the finished vinaigrette.