Pour 1 tablespoon of red wine vinegar into a small bowl.

Add salt and fresh-ground black pepper to the vinegar.

Stir to dissolve the salt, then taste and adjust seasoning as needed.

Using a fork or small whisk, slowly beat in 3 to 4 tablespoons of extra-virgin olive oil, a little at a time.

Taste as you go and stop adding oil when it tastes right.

For added flavor, incorporate a little pureed garlic or diced shallot directly into the vinegar before mixing.

Experiment with different acids like white wine vinegar, sherry vinegar, or lemon juice to substitute for the red wine vinegar.

For a smoother emulsification, beat in a little mustard before adding the oil.

Try substituting some of the olive oil with a fresh nut oil, such as walnut or hazelnut, for a richer flavor.

Replace some of the olive oil with heavy cream or crème fraîche for a creamier texture.

Stir in chopped fresh herbs into the finished vinaigrette to enhance its flavor profile.