Vinaigrette Sauce

• 2 tablespoon white-wine vinegar
• Salt to taste
• Freshly ground pepper to taste
• 1/2 cup olive oil

1. Put the vinegar in a small mixing bowl and add the salt and pepper.
2. Start beating with a wire whisk, while adding the oil.
3. (This sauce will keep for weeks if properly refrigerated.)

whitewine vinegar, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/10252 (may not work)