If you are already tired of the sauces and dressings you buy from the store, you may start preparing them yourself, from the freshest ingredients, according to your own taste. You can be sure that your family will love the change.
Now we will introduce you to a great vinaigrette dressing. It is also called French dressing, and it can be used to flavor salads and vegetable dishes as well. Stored in a screw-top jar, it will keep well for several days in the refrigerator. Shake vigorously to mix the ingredients well before use.
Prepare the dressing with extra virgin olive oil or mild-tasting olive oil, or a combination of the two. You may also use olive oil flavored with truffles, lemon, garlic or chili (you shouldn’t use too much of the latter!), walnut or peanut oil. Use red or white wine vinegar, balsamic vinegar, apple cider vinegar, spicy vinegar or lemon/lime juice.
Before you add dressing to a leafy salad, it is important to dry the leaves thoroughly, so that the sauce doesn’t flow off and gets diluted with water. You may dry the leaves using paper towels or a salad centrifuge. Add the dressing shortly before serving.
Ingredients for 125 ml vinaigrette
- 6 tablespoons oil
- 1 to 1.5 tablespoons vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- Salt and pepper
Add all the ingredients in a screw top jar, using only 1 tablespoon vinegar for now. Screw the lid on and shake the jar vigorously until the ingredients are well mixed. Taste the vinaigrette and add more flavoring as required; if necessary, add the remaining vinegar.
Variations: To vary the flavors, you may add one or more of the following ingredients: crushed garlic, chopped spring onions or chives, finely chopped herbs, finely grated horseradish or ginger, wasabi cream, finely chopped fresh chili, a small amount of cream, dried tomatoes, or Thai fish sauce. Clear honey may be used instead of sugar.