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Basic Vinaigrette

  • YIELD1/3 cup, enough for a salad serving 4 to 6 people
  • TIME5 minutes
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Karsten Moran for The New York Times

 

A basic vinaigrette deserves a permanent spot in every cook’s repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it’s highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

INGREDIENTS

  • 2 tablespoons wine vinegar
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 1 teaspoon mustard (optional)
  • Black pepper

PREPARATION

  1. Pour vinegar into a shallow bowl. Whisk in salt.
  2. Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
  3. Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Maxines Monkey Bread

monkey-bread

Giant has frozen bread dough (5 frozen small loaves) in a pkg. Thaw out two loaves overnight by leaving at room temp in a pyrex or similar and cover the top of loaves with a cloth or towel. It will both thaw and rise overnight. In the morning, break dough into small handful pieces and follow the recipe here for dipping first in melted butter, then sugar mixture.

Arrange pieces in bundt pan and let the dough pieces rise again, covered with the cloth on top of pan. If I am in a hurry, I let the bundt pan (now ready to bake) sit in a slightly warmed oven, covered with a cloth still to keep it moist) at 150 degrees. After 30-40 min it will rise again to the top of the bundt pan. Take out the pan, then heat the oven to the 325 deg shown here, put back in and bake according to recipe above.