Everyone should know how to make a good vinaigrette. It is so simple to make and so versatile and will store in your fridge for a week in a sealed jar.
The most basic formula for making a vinaigrette is one part vinegar or other acid mixed with three parts oil.
For me, there are 5 basic ingredients to a good vinaigrette – oil, vinegar, mustard, salt and black pepper.
The mustard, salt and black pepper are added for flavour to your basic vinaigrette of oil and vinegar.
You will want the oil and vinegar to emulsify so you can do this by shaking them together in your jar or by using a whisk. I find shaking works well as you don’t need to use any extra equipment as you can store it in the jar afterwards. The oil and vinegar won’t form a permanent or stable emulsion so you will need to re-shake each time you use it.
You can use dijon or english mustard for your vinaigrette. A classic french vinaigrette uses dijon but I like to use english mustard also. Another thing to note is that the mustard helps to emulsify the mix so it will stay together better.
If you store your vinaigrette in the fridge, make sure to remove it to room temperature for 30 minutes before using to warm up the oil.
It is very simple to make larger quantities of this recipe, just remember the formula of 1 part vinegar to 3 parts oil.
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp dijon or english mustard
- ground black pepper
- Add the vinegar, oil and mustard into your jar, put the lid on and shake well until they form an emulsion.
- Season with salt and ground black pepper
- Store in the fridge for up to a week and shake well each time before you use.
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