Basic Vinaigrette

Name: Basic Vinaigrette
Yield: Makes approx. 600 ml (1 pint)
Cuisine: British
Ingredients: bunch of fresh basil; 50 ml (2 fl oz) balsamic vinegar; 300 ml (½ pint) groundnut oil; 300 ml (½ pint) extra-virgin olive oil (French or Italian); 300 ml (½ pint) extra-virgin olive oil (French or Italian); 300 ml (½ pint) extra-virgin olive oil (French or Italian); 2 garlic cloves, crushed; 1 bay leaf; 1 teaspoon coarse sea salt; Small bunch of fresh tarragon; 3–4 sprigs of fresh thyme; 12 black peppercorns, lightly crushed; 3 shallots, finely chopped

Preparation info

Makes approx.
600 ml

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This may be a French name, but the British have been dressing their salads and vegetables with oil and vinegar for centuries. This particular dressing is very basic, but has lots of flavours, particularly from the infusion of the fresh basil, tarragon and thyme.

Ingredients

300 ml (½ pint) extra-virgin olive oil (French or Italian)
300

Europe
United Kingdom
Condiment
Gluten-free
Vegan

Method

Warm the olive and groundnut oils together. Place all the remaining ingredients in a 750 ml (1¼ pint) bottle. Pour the oil into the bottle and close with a cork or screw top. For the best results, leave to