Basic vinaigrette
Recipe by Casper Moller
This can be scaled according to these basic measurements. For 4 people the following should normally be enough
1 part medium, mild or strong smooth Dijon mustard
2 parts white wine vinegar (preferably Chardonnay - and NEVER Sauvignon Blanc as it's too acidic)
6 parts good quality extra virgin olive oil (sunflower, grapeseed, rapeseed or walnut oil can be used as well)
A splash of lukewarm water
Salt & pepper
OPTIONAL: 1 tsp of chopped herbs (e.g. tarragon - excellent for chicken, thyme, parsley or basil and lemon zest (the latter two for an Italian inspired take on the vinaigrette)
Prep. Time → 5 min
Cook Time → 0 min
1. Mix the mustard and vinegar until smooth
2. Slowly stir in the oil and blend until smooth. Add herbs if using.
3. Add a splash of water and season to taste
4. VARIATIONS: Substitute vinegar and mustard for a 1/2 part freshly squeezed lemon juice and mix with the oil, zest and herbs along with some very finely chopped garlic.
side dishes, dressing, sauce, vinaigrette November 07, 2014 23:29
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