French dressing splashed over a crisp green salad - summer on a plate.
|1 tsp||Dijon mustard|
|3/25 tsp||Ground black pepper|
|2 Tbsp||Wine vinegar (Main)|
|⅓ cup||Olive oil (Main)|
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- Place mustard, salt and freshly-ground black pepper into a bowl. Add wine vinegar, stirring until salt has dissolved.
- Add the olive oil, pouring in a thin and steady stream while whisking vigorously until amalgamated.
- Serve drizzled over salad greens or other salad combinations, such as tomatoes and rocket.
Tip:As a guide, use approximately one part vinegar to four parts oil. These proportions can be varied according to personal taste, the acidity of the vinegar or the tartness of the salad ingredients being dressed.
Tip:Vinaigrette dressing can only be as good as the ingredients it's made from. Use the best quality vinegar and olive oil that you can afford or ones you particularly like.
Tip:If left to stand, oil and vinegar will separate so whisk vinaigrette well just before serving.
Tip:Changes in flavour can easily be made within the basic recipe. For example, lemon or lime juice can be substituted for the vinegar. Mr try balsamic, red wine vinegar or even a herb-infused vinegar (such as tarragon) for a change.
Tip:For a garlic dressing, add several crushed garlic cloves to the basic vinaigrette dressing.
Tip:Fresh herbs create a colourful and tasty vinaigrette. Experiment with combinations or enjoy the full flavour of a single herb such as basil, dill or mint.