VINAIGRETTE BASE – I

VINAIGRETTE BASE – I
Servings: 1 cup vinaigrette
Ingredients
  • 1/4 cup red wine vinegar 60ml
  • 3 teaspoons Dijon-style mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 cup neutral oil 60ml, untoasted peanut is my favorite
  • 3/4 cup extra-virgin olive oil 180ml
Instructions
  1. Place the vinegar and the mustard in a medium-sized bowl and whisk together.  Whisk in the salt, then slowly whisk in the oils.  Your vinaigrette is likely to be quite thick; if it is too thick for your liking, whisk in some warm water.  Taste for seasoning, and adjust accordingly. Transfer the vinaigrette base to a bottle or container of your choice, and reserve for those salad moments.  The vinaigrette doesn't need to be refrigerated, unless you don't plan to use it.

You might also enjoy

NUTMEG, France, gold, expensive, French cuisine
Nutmeg, More Precious Than Gold

In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

Pin It on Pinterest

Share This