This classic french dressing is easy to make, and stores in the bottle for up to a week.
Just 4 ingredients in these ratios – 2 to 3 parts Cold pressed extra virgin oil, 1 part Cider vinegar, 2 teaspoons Dijon mustard (plus or minus depending on taste) and a clove of fresh garlic. The ratio of the oil depends on how sharp you like your dressing.
The x-factor ingredient is the juice of a garlic clove. It makes all the difference.
Using a bowl, crush the garlic into it and smear the garlic juices around the bowl. scrape out the solid parts of the garlic leaving the garlic juices around the bowl.
Pour the extra virgin olive oil into the bowl and using a spoon mix in the garlic juices with the oil.
Now add the cider vinegar and the dijon mustard. Throughly stir and mix until the dressing is formed. The mustard acts as the emulsifier to bind the oil and the vinegar together.
Taste the vinaigrette and adjust the ingredients, I find the taste should be more acidic/sour than I like on a salad as it will temper down once the dressing is on a salad.
Store in a bottle ready for use. it will store in a fridge for several weeks. The dressing will need to be shaken just before using.
Classic Vinaigrette
Equipment
- salad dressing bottle
- salad bowl
Ingredients
- 2-3 tbsp Cold pressed extra virgin oil
- 1 tbsp Cider vinegar
- 2 tsp Dijon mustard
- 1 clove Garlic
Method
- Just 4 ingredients in these ratios – 2-3 parts Cold pressed extra virgin oil (plus or minus depending how sharp you want the dressing), 1 part Cider vinegar, 2 teaspoons Dijon mustard and a clove of fresh garlic.
- Using a bowl, crush the garlic into it and smear the garlic juices around the bowl. scrape out the solid parts of the garlic leaving the garlic juices around the bowl.
- Pour the extra virgin olive oil into the bowl and using a spoon mix in the garlic juices with the oil.
- Now add the cider vinegar and the dijon mustard. Throughly stir and mix until the dressing is formed. The mustard acts as the emulsifier to bind the oil and the vinegar together.
- Taste the vinaigrette and adjust the ingredients, I find the taste should be more acidic/sour than I like on a salad as it will temper down once the dressing is on a salad.
- Store in a bottle ready for use. it will store in a fridge for several weeks. The dressing will need to be shaken just before using.
Notes
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).