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.
