- 1 ¼ cups white wine vinegar
- 2 ½ cups olive oil
- ⅜ oz salt
- pepper to taste
Put the vinegar into a bowl and add the salt and pepper.
Mix with a whisk until the salt dissolves.
Incorporate the oil, a little at a time, while continuing to whisk.
Vinaigrette can be stored in the fridge for a couple of days and used to dress salads and other vegetables.