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Basic Red Wine Vinaigrette Adapted from the Culinary Institute of America, "The Professional Chef." Makes 1 cup of vinaigrette, enough for dozens of salads cup red wine vinegar 1 teaspoon minced shallot teaspoon salt Pinch sugar, optional, to taste Black pepper, to taste cup canola oil (or mix of canola and extra-virgin olive oil) Combine everything but the oil and sugar in a bowl and let sit for 20 minutes
Avoid long soaking for mesh and rhinestone safety
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