Vinaigrette dressings are very quick and simple to make and this recipe is a good “standard” dressing to learn. It’s ridiculously easy and quick to make and if you store it in the fridge will keep for about a month.
The secret of a vinaigrette is simple – three parts fat to one part acid with some mustard, salt and pepper to help the emulsifying.
Get a clean and preferably sterilised glass bottle and start by putting some balsamic vinegar in, fill it about an eighth of the way up.
Then add roughly three times as much extra virgin olive oil, followed by a pinch of salt and pepper. Lastly add a little French mustard.
Now seal the bottle and shake it for about a minute. Take a small taste and adjust the seasoning if needed. Now let it sit for about 10 minutes, if it starts to split into layers then add a little more mustard and repeat the process. All vinaigarettes will separate eventually but ideally you want one that stays emulsified for 10 minutes or so.
Store this in a cool dry place until you’re ready to use it. Then give the bottle a shake and drizzle lightly over your salad to serve.
The great thing about this recipe is that you can substitute so many different things, I regularly use lemon or lime juice instead of balsamic vinegar.
I’ve also been known to use some truffle oil or other flavoured extra virgin olive oils to give a little variety to the taste. It’s a great recipe to experiment with as you can come up with something that is completely unique to your tastes and preference.
I have to say I find that lemon juice really freshens the flavour of any salad and makes it something special for any occasion and in case you’re wondering it’s taken me far longer to type this recipe than it takes to make it, so have fun with it and if you find a combination you really like please let us know in the comments.