Vinaigrette Sauce

By Craig Claiborne

Published September 4, 1984

Total Time
5 minutes
Rating
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Ingredients

Yield:10 tablespoons

  • 2 tablespoon white-wine vinegar

  • Salt to taste

  • Freshly ground pepper to taste

  • ½ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

96 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 32 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the vinegar in a small mixing bowl and add the salt and pepper.

  2. Step 2

    Start beating with a wire whisk, while adding the oil. (This sauce will keep for weeks if properly refrigerated.)

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