This recipe outlines how to create a versatile base vinaigrette using red wine vinegar, shallots, and a blend of canola and extra-virgin olive oils. It involves whisking the ingredients together while slowly incorporating the oils to form a classic emulsified dressing.
Ensure all ingredients are at room temperature for better emulsification. While whisking, stream the oils in very slowly to create a stable vinaigrette that won't separate easily. Taste and adjust seasoning (salt, pepper) as needed after fully combining. For variations, consider adding a touch of Dijon mustard for extra emulsification and tang, or finely chopped fresh herbs like parsley or chives just before serving.