Basic Vinaigrette

Posted by on February 1, 2011 · Leave a Comment 

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef
Ingredients: 3 ounces red wine vinegar 1 clove of garlic minced 1 tablespoon of basil, oregano, dill or savory 12 ounces olive oil salt and pepper
Directions: 1. Combine vinegar, garlic and herbs in a mixing bowl or blender. 2. Slowly pour in the olive oil while whisking or blending. 3. Season with salt and pepper

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