MEMBER RECIPE
The Perfect Vinaigrette Recipe
Difficulty: Easy |
Total Time:
2 hours 5 minutes.
|
Active Time:
|
Makes:
Enough for a salad for four.
Probably one of the easiest things in the world, taking less than 5 mins to prepare, it bolsters any salad, and I’ve developed this since first making one when I was just 13.
Generally for a large bowl of salad which serves four people the recipe is enough, but I prefer the sauce just to COAT the salad rather than soak it.
Always get the best oil you can, sadly the more expensive the nicer it is, but a fairly standard olive oil will do.
For a slight twist, have half-white wine vinegar and half-balsamic vinegar!
INGREDIENTS
- Olive Oil (Extra Virgin preferable), 4 tablespoons
- White wine vinegar (though red wine vinegar is acceptable), 2 tablespoons
- Seasoning
- Strong English Mustard, 1 tablespoon
- (Not essential) Tabasco sauce, a few 'glups'
INSTRUCTIONS
- In a mixing bowl, insert the olive oil and vinegar, and mix until emulsified (the oil wont sink to the bottom).
- Add the mustard. You can use French mustard, but remember to add less vinegar as French mustard contains vinegar. Again, mix.
- Taste, and season. For a bit of spice, add Tabasco at this point, as much as your tastes wish for depending on how much chilli you can take. If you wish, you can add anything for garlic to coriander at this stage, but I recommend that the simpler the sauce the nicer it tastes.
- You don’t have to leave it in the fridge, but it tastes much better if you do for around two hours. Add it to the salad slowly whilst mixing, and just coat the saldad.
Member recipes are not tested by the CHOW food team.
I find that it's much easier to emulsify a dressing by combining the mustard and vinegar first, and then adding the oil in a slow stream. This way it stays together much longer for me.