French Vinaigrette
A simple, classic vinaigrette that, once learnt and mastered, can be adapted to suit whatever it is to be served with.
Ingredients
Makes 50-60ml
1 tbsp white wine vinegar
3–4 tbsp olive or sunflower oil(see oils, below)
Salt and freshly ground black pepper
Instructions
- Put the wine vinegar, a pinch of salt and a few grinds of pepper in a small bowl.
- Whisk in the oil gradually to form an emulsion. Taste the dressing and adjust the seasoning as necessary.
Variations
Herb dressing Whisk in 1 tsp finely chopped herbs, such as chives, parsley or basil.
Mustard dressing Whisk in ½–1 tsp Dijon or wholegrain mustard.
Garlic dressing Whisk in 1 crushed small garlic clove.
Honey and mustard dressing Whisk in ½ tsp clear honey and ½ tsp Dijon or wholegrain mustard.
Lemon, caper and parsley dressing Replace the vinegar with 1½ tbsp lemon juice and the finely grated zest of ½ lemon. Add ½–1 tsp each of finely chopped capers and parsley.
Hoisin dressing Substitute groundnut oil for sunflower and rice wine vinegar for white wine vinegar. Whisk in 1 tsp hoisin sauce and ½ tsp crushed garlic.
Miso dressing Substitute groundnut oil for sunflower and rice wine vinegar for white wine. Whisk in 2 tsp white miso, 1 tbsp mirin (rice wine) and ½ tsp toasted sesame oil. Add 1 tsp finely grated ginger and 1 very finely chopped spring onion.
Ginger and soy dressing Substitute groundnut oil for sunflower and rice wine vinegar for white wine vinegar. Add ½ tsp toasted sesame oil, ½