Tuesday, 5 August 2014

Basic Vinaigrette Dressing

Image courtesy of Creative Commons 
By and large, commercial salad dressings are not the first choice here in the kitchen. The exception to this general rule is Caesar dressings.

This basic vinaigrette is a classic "go to" recipe that can be whipped up in minutes at a quarter of the price of bottled dressings.

For the ultimate in "minimal equipment" put all the ingredients in a jar (like a Mason jar) with a tight fitting lid and shake it vigourously until everything is combined. You'll have to re-shake it before serving as the oil will separate out. Also, if you use olive oil in any dressing, it will solidify at refrigerator temperatures. Just take out of the fridge for a few minutes to allow it to re-liquefy before serving.


  • 2 Tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/3 to 1/2 cup olive oil 

  1. Whisk together the wine vinegar, mustard, salt and pepper. Gradually whisk in 1/3 to 1/2 cup of olive oil.
  2. Store leftovers in the refrigerator for up to 7 days in a tightly sealed bottle. Allow to return to room temperature before serving and shake to incorporate ingredients again. 


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