Vinaigrette - Robert Sinskey Vineyards & Wilding Farm
Vinaigrette Adjust the ratio of olive oil and vegetable oil to your liking. I like my vinaigrettes tangy so I usually use a 50/50 vinegar to oil ratio.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 1 large shallot, minced
- ½ cup red wine vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- ¼ cup expeller pressed vegetable oil such as sunflower or safflower
- ½ cup extra virgin olive oil
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