Making a Vinaigrette

This classic dressing traditionally uses three parts oil to one part vinegar. For different flavours, see box. It is important to have all the ingredients at room temperature to ensure they blend evenly. Whisk the vinaigrette as shown, or place in a screw-top jar and shake to blend for making a tossed salad.

1. Put 2 tbsp vinegar in a bowl with 2 tsp Dijon mustard, salt and freshly ground pepper. Whisk to combine and thicken.

   

2. Slowly add 6 tbsp oil, whisking constantly until the dressing is smooth, thickened and well blended. Check seasoning.