[Uh, safe to say that currently Vinaigrette is not a stew with all four stomachs of a cow!]
Here's my current standard: In a bowl of 1+ quarts, combine all but the oil and with a French style wire whip mix:
2/3 C (cup) red wine vinegar
1 1/2 T (tablespoon) finely minced garlic
3 T Dijon mustard
1/2 T dried basil
1/2 T dried oregano
2 T dried parsley
1/2 t salt
pepper (to taste)
2 C olive oil
While whipping, dribble in the olive oil to make an emulsion, held together by the mustard.
For a more delicate flavor, for the herbs, use only thyme.
Use on green salads, cooked, cold vegetables, e.g., green beans, artichoke hearts, sliced cold meats, maybe some more.
What can be somewhat better, make a Vinaigrette for a Caesar salad by including with the above and before the oil:
1 egg boiled 10 seconds (to sterilize the outside of the shell), make a better emulsion, and add some flavor and viscosity
1 T Worcestershire sauce
One 2.0 ounce can flat anchovies packed in oil, minced, with oil
Toss with washed, dried, chilled Romaine lettuce and top with croutons (flavored with garlic and olive oil) and grated Parmesan cheese.
Can serve both with French bread, maybe also with curls of sour cream butter.
Either can be good.
Indoors can show off a nice table setting. Outdoors can just make a big show!
For still more, can serve the Caesar salad with chunks of, say, grilled chicken.
Since recently moved, have not done either Vinaigrette in a while. Have accumulated nearly everything needed. Sooooo, time to do it again.
Ah, "One of the good old-time flavors left to enjoy!".