Basic Vinaigrette

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

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Once made, this basic dressing can sit in your fridge and be used at any time and for any dish you might fancy. The vinegar just gives a slight sweetness to the taste.

Ingredients

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

Europe
United Kingdom
Condiment
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 best results, leave to