Instructions

The ideal ratio for a good vinaigrette is 1 part vinegar or other acidic juice plus 3 parts flavoursome oil plus aromatics and seasonings. Experiment with different oils, vinegars and juices to find your perfect dressing.

Measure out the vinegar/acidic juice in a small bowl. Whisk in the oil in a slow, thin, steady stream. Whisk constantly until the dressing is emulsified. Whisk in any other seasonings such as mustard or finely chopped garlic. Season with fine sea salt and freshly ground black pepper. Taste the vinaigrette and adjust the seasoning if required.

Alternatively, place all ingredients in a jar with a lid and shake until emulsified.

Vinaigrette can be stored in the refrigerated in an airtight container for up to 1 week. The oil will solidify but just bring it up to room temperature before using.

Oils

• Olive oil
• Walnut oil
• Avocado oil
• Hazelnut oil
• Grapeseed oil

Vinegars and Acidic Juices

• Red or white wine vinegar
• Lemon or lime juice
• Apple cider vinegar
• Balsamic vinegar
• Vinno Cotto

Aromatics and Flavourings

• Garlic
• Mustard
• Fresh herbs
• Shallots
• Brown sugar, honey or maple syrup

French Vinaigrette

• 2 Tbsp red or white wine vinegar
• 4 to 6 Tbsp extra virgin olive oil
• 2 Tbsp finely chopped shallots
• 2 tsp Dijon mustard
• 1/4 tsp fine sea salt, or to taste
• freshly ground black pepper to taste

Lemon Garlic Vinaigrette

• freshly ground black pepper to taste
• 1 Tbsp fresh lemon juice
• 2 to 3 Tbsp extra-virgin olive oil
• 1 small clove garlic, chopped or crushed
• 1/4 tsp fine sea salt, or to taste