Name: Basic Vinaigrette
Yield: Makes 600 ml (1 pint)
Ingredients: 300 ml (10 fl oz) extra-virgin olive oil (French or Italian); 12 black peppercorns, lightly crushed; 3–4 sprigs of fresh thyme; 2 garlic cloves, crushed; 3 shallots, finely chopped; 25 ml (1 fl oz) balsamic vinegar; 300 ml (10 fl oz) ground-nut oil; ½ bunch of fresh tarragon; 1 bunch of fresh basil; 1 teaspoon coarse sea salt; 1 bay leaf

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This basic recipe is very convenient. Once made, it can sit in your fridge and be used at any time and for any dish you might fancy. The vinegar just gives a very slight sweetness to the taste.

Ingredients

300 ml (10 fl oz) extra-virgin olive oil (French or Italian)
300 ml (10

Vegan
Gluten-free

Method

Warm the olive and ground-nut oils together. Place all the remaining ingredients into 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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of