Basic Dressings and Vinaigrettes

Basic Dressings and Vinaigrettes

Vinaigrette

50ml white wine vinegar

150ml olive oil

salt and pepper

1. Put vinegar in a bowl and season with a pinch of salt and pepper, whisk.
2. Continue whisking and slowly incorporate the olive oil.

French Vinaigrette

20g Dijon mustard

50ml white wine vinegar

150ml olive oil

salt and pepper

1. Place the mustard, vinegar and pinch of salt and pepper in a bowl-whisk together.
2. Slowly incorporate the olive oil whilst continuing to whisk.

This is the base for any dressing. I always follow the 1/3 acid to 2/3 olive oil ratio. Regardless of further inclusion of ingredients or quantity, the acid/oil ratio remains the same.

Some ideas to use instead of white wine vinegar

Other kinds of vinegars

Red wine vinegar

Sherry vinegar

Balsamic vinegar

Flavored vinegars (raspberry, passionfruit, fig, cherry - available in stores)

Acid fruit juices

Lemon juice

Lime juice (often used in oriental cooking)

Orange or tangerine juice (often used with duck dishes or Christmas cooking)

Balsamic glaze

20g Dijon mustard

15g honey

½ clove of garlic, finely grated

50ml balsamic vinegar

150ml olive oil

salt and pepper

1. Place mustard, honey, garlic and seasoning in a bowl and whisk together.
2. Add vinegar and mix well.
3. Slowly incorporate the oil whils