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Source: Casual Cuisines of the World - Bistro
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes about 1 cup
A good vinaigrette has a variety of uses in French cooking. Although it is most often used as a dressing for salad greens, vinaigrette also makes an excellent sauce for chilled or hot, cooked vegetables, fish and meat. Many bistros provide oil and vinegar in separate cruets on the table, but finding the correct ratio of vinegar to oil can be a bit tricky. This recipe yields a good, basic vinaigrette that should suit any variety of uses.
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground white pepper
2/3 cup olive oil
Vinaigrette Recipe at
In a small bowl, using a wire whisk, blend together the sherry and balsamic vinegars, salt and white pepper.

Add the oil in a steady stream, whisking until well blended and emulsified, about 1 minute.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 cup
Calories: 162
Fat. Total: 18g
% Cal. from Fat: 100%
Carbohydrates, Total: 1g
Sodium: 292mg
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