1/2 C. EVOO
1/3 C. white wine vinegar
1 T. sugar, optional
2 t. snipped fresh thyme, oregano or basil
1/2 t. paprika
1 t. dijon-style mustard, or 1/4 t. dried mustard
1/8 t. pepper
Combine all ingredients in a screw top jar; cover and shake to combine. Refrigerate up to 2 weeks. Shake before serving.
Red Pepper Vinaigrette
Prepare basic vinaigrette as directed, except omit the herb and add a dash of ground red pepper
Parmesan Vinaigrette
Prepare basic vinaigrette as directed, except use oregano for the herb. Add 2 T. grated parmesan cheese, 1/4 t. celery seed and 1 clove garlic, minced.
Red Wine Vinaigrette
decrease vinegar to 3 T. Use 1 t. each of fresh thyme and oregano for the herb. Add 2 T. dry red wine and 1 clove garlic, minced.
Garlic Vinaigrette
omit the herb and paprika. Add 2 large cloves garlic, minced.