Basic Vinaigrette

Name: Basic Vinaigrette
Yield: Makes 600 ml (1 pint)
Cuisine: United Kingdom
Ingredients: 2 garlic cloves, crushed; 1 teaspoon coarse sea salt; 1 bay leaf; 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; 300 ml (10 fl oz) extra virgin olive oil (French or Italian)

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This basic recipe is very convenient. Once made, it can sit in your fridge and can 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

Method

Warm the olive and ground-nut oil 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