Vinaigrette

We start with a basic vinaigrette, just olive oil and lemon juice. Next, another fairly standard vinaigrette, and one that happens to be one of Jean-Georges’ favorites, spiked with honey, garlic, and balsamic vinegar. The next three are unusual and quite super: one based on beurre noisette, another loaded with chopped vegetables—this will turn any simple grilled or broiled food into a great dish—and, finally, truffle vinaigrette, a magnificent treat.