Basic Vinaigrette

Directions

1. 1
   Combine all ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
2. 2
   Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.
3. 3
   Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
4. 4
   Taste, adjust the seasoning, and serve.
5. 5
   You can integrate almost anything that appeals to you into your vinaigrette.
6. 6
   Some quick ideas, many of which may be combined:
7. 7
   Any fresh or dried herb, fresh by the teaspoon or tablespoon, dried by the pinch
8. 8
   Minced fresh garlic and/or peeled ginger to taste
9. 9
   Soy sauce, Worcestershire sauce, meat or vegetable stock, or other liquid seasonings, as much as 1 tablespoon
10. 10
    Honey or other sweeteners to taste
11. 11
    Whole-grain or dry mustard to taste
12. 12
    Cayenne or hot red pepper flakes, minced fresh hot chiles, or grated or prepared horseradish to taste
13. 13
    Freshly grated Parmigiano-Reggiano or other hard cheese, or crumbled Roquefort or other blue cheese, at least 1 tablespoon
14. 14
    Capers or minced pickles, preferably cornichons, at least 1 tablespoon
15. 15
    Sour cream, yogurt, or pureed soft tofu, about 2 tablespoons
16. 16
    Ground spices, such as curry powder, five-spice powder, or nutmeg, in very small quantities