Vinaigrette Dressing

Name: Vinaigrette Dressing
Yield: Makes about 300ml (½ pint)
Ingredients: Add 6–7 tablespoons extra virgin olive oil to the jar, replace the lid securely again and shake vigorously until the dressing has lightly emulsified. Season to taste. Store, covered, in the refrigerator. Before using, bring the jar to room temperature for at least 30 minutes before the dressing is needed and shake again.; Put 2 tablespoons wine vinegar, 1 teaspoon caster sugar and 2 teaspoons powdered or Dijon mustard into a screw-top jar. Replace the lid securely and give the jar a really good shake. If making dressing to store for any length of time, choose ajar with a plastic-coated inner lid so the vinegar doesn’t affect it.

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

A few plain lettuce leaves can be turned into a gastronomic delight with a good vinaigrette dressing. Opinions vary as to how sharp it should taste, but I prefer a little more oil than the classic proportions of 1 part