VinaigretteThis is a standard vinaigrette - the best salad dressing in my humble opinion |
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Ingredients for 4
As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.
Show US units
| Ingredients | |||
|---|---|---|---|
| 1 1/4 | teaspoon | mustard (French, Dijon) | (6 grams) |
| 3/4 | teaspoons | sugar | (4 grams) |
| 1/4 | teaspoon | salt | (2 grams) |
| 1/8 | teaspoon | ground black pepper | (0.4 grams) |
| 50 | mls | olive oil | |
| 1 1/4 | tablespoon | white wine vinegar | (20 mls) |
If you want to use balsamic vinegar, use the same amount of vinegar as you use olive oil.
Method
Put the ingredients into a jam jar, close the lid and shake. Alternatively, you can use a blender.
Step-by-Step Instructions
 | Use an old jam jar - pour the olive oil + vinegar into the jar. Add some salt, pepper and a tiny bit of sugar. Add one teaspoon of Dijon mustard. Close the jar and shake it well - finished! Keeps in the fridge for a couple of days if you want to make a bit more. |
| I've added some dill tops here which makes a nice addition. |