With a few key ingredients and a whisk, you can make an almost endless array of vinaigrettes. They have a casual simplicity and easygoing nature that's hard to beat. Here are some variations on a standard vinaigrette recipe:

Honey-mustard vinaigrette: Replace red wine vinegar with white wine vinegar, and whisk in 1 tablespoon each honey and stone-ground or Dijon mustard before adding olive oil. A beautiful accompaniment to grilled steak or salmon.

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Related Simple vinaigrette raises a dish to new heights

Cilantro-basil vinaigrette: Replace red wine vinegar with white balsamic vinegar and mix in a few tablespoons of minced fresh cilantro and basil before adding olive oil.

Citrus vinaigrette: Replace vinegar with freshly squeezed lemon or lime (or other citrus) juice. Taste for seasoning. Depending on how acidic the citrus is, add more oil to balance the tartness. Great with grilled fish or avocado salad.

Warm cider vinaigrette: Simmer 1/2 cup cider vinegar, some chopped shallots, salt and pepper until reduced to 1/3 cup. Remove from heat and whisk in 2/3 cup oil. Serve over dandelions or other slightly bitter greens, bacon strips and warm goat cheese.

Sherry-walnut vinaigrette: Replace red wine vinegar with sherry vinegar; whisk in walnut oil instead of olive oil.

Champagne-hazelnut vinaigrette: Replace red wine vinegar with champagne vinegar and whisk in hazelnut oil. Terrific with a salad of baby spinach, sliced strawberries and a handful of crushed, toasted hazelnuts.

Jalapeño-lime-cilantro vinaigrette: Replace red wine vinegar with equal parts white wine vinegar and lime juice. In a food processor or blender, blend the vinegar, lime juice, salt, pepper, 2 tablespoons fresh cilantro and half a seeded jalapeño. With the motor running, slowly drizzle in olive oil.

Anchovy vinaigrette: In a food processor or blender, process 2 or 3 anchovy fillets and 2 teaspoons Dijon mustard with red wine vinegar, then slowly pour the olive oil in with the motor running. This is great on steamed asparagus, poached leeks or romaine salad.

Parsley vinaigrette for roasted meat or chicken: After you've roasted or pan-seared meat or chicken, blend 3 tablespoons of the hot pan juices in a food processor or blender with salt, pepper, red wine vinegar and 2 tablespoons fresh parsley; slowly pour in 2 tablespoons olive oil with the motor running.

Garlic vinaigrette: In a mortar and pestle or using the flat side of a knife, mash together 1 large clove of garlic with the salt, then add the mixture to the vinegar and pepper before whisking in the olive oil. Or add 1 tablespoon roasted garlic instead. Terrific with grilled steak or lamb chops.

Ginger-sesame vinaigrette: Replace red wine vinegar with rice wine vinegar, stir in 1 tablespoon fresh minced ginger and whisk in a mixture of 1 part toasted sesame oil and 3 parts canola oil.

Pan-seared Wild Salmon Steaks With Chive Vinaigrette

4 servings
Hands on: 7 minutes
Total time: 7 minutes

4 wild salmon steaks, about 1-inch thick (6 ounces each), skin on
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 cup Chive Vinaigrette (see recipe below)

Season the salmon steaks with salt and pepper.

In a large skillet on medium-high heat, add the oil. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and cook for 3 minutes more. Remove and blot on a paper towel.

Drizzle each steak with about 2 tablespoons Chive Vinaigrette. Serve immediately.

Per serving: 438 calories (percent of calories from fat, 68), 34 grams protein, 1 gram carbohydrates, trace fiber, 33 grams fat (5 grams saturated), 88 milligrams cholesterol, 173 milligrams sodium.

Chive Vinaigrette

8 (2 tablespoon) servings
Hands on: 8 minutes Total time: 8 minutes

Use a pair of kitchen shears to snip the chives. This vinaigrette can be made a few hours ahead of time; the additional time will allow the flavors to blend, the shallots to mellow and the color to deepen slightly.

1/4 cup white balsamic vinegar
1 tablespoon minced shallots
2 tablespoons finely cut chives
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
3/4 cup best-quality olive oil

In a medium bowl, whisk together the vinegar, shallots, chives, salt and pepper. When the salt has dissolved, whisk in the olive oil.

Per serving: 180 calories (percent of calories from fat, 98), trace protein, 1 gram carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 59 milligrams sodium.

Basic Vinaigrette

8 (2-tablespoon) servings
Hands on: 5 minutes
Total time: 5 minutes

Serve on salads and other dishes, whisking again just before using.
1/4 cup red wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
3/4 cup extra virgin olive oil

In a medium bowl, whisk together vinegar, salt and pepper. When the salt has dissolved, whisk in olive oil.

Per serving: 180 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 59 milligrams sodium.