Classic Vinaigrette
PREP TIME
4
COOK TIME
1
REST TIME
0
TOTAL TIME
5
CATEGORY
Saucery
SERVINGS
4
EQUIPMENT
Glass airtight container
Whisk or blender
Classic Vinaigrette
Super simple, versatile, and classic salad dressing. Whip up within minutes. Drizzle on any salad, bang, the salad starts singing. A perfect base to make many alternative vinaigrette.
This recipe is simple and flexible at the same time. It forms an ideal base to build endless variants of vinaigrettes. You can experiment by choosing different types of vinegar or throw in herbs or spices of your choice or play with different sweeteners or toss in minced garlic, vegetables, fruits. We are only limited by our imaginations. Go wild, tone up, or tone down new ingredients, flavours, and create your own magical dressing using this classic vinaigrette base.
PREP TIME
4
mins
COOK TIME
1
mins
REST TIME
0
mins
TOTAL TIME
5
mins
CATEGORY
SERVINGS
Saucery
4
EQUIPMENT
Glass airtight container
Whisk or blender
INGREDIENTS
1/4 cup White Vinegar
1/2 tsp Himalyan pink salt
1 1/2 tbsp Raw sugar
1/2 tsp Crushed black pepper
1 tbsp Lemon/lime juice
3 tbsp Olive oil
INSTRUCTIONS
In a glass jar pour vinegar.
Add Sugar and Salt to vinegar. Mix well until sugar dissolves completely
Add crushed black pepper, lemon/lime juice and stir well
Add oil and mix it thoroughly with a whisk until oil and vinegar emulsify.
Pour it over the salad.
NOTES
Check my post for options for vinegar, sugar and oil
Store vinaigrette in a glass airtight container and place it in the refrigerator. Do not use steel container as the acid from vinegar reacts with metal and spoil the taste to the vinaigrette.
This recipe will keep for a week in the refrigerator.
Vinaigrette by itself will taste strong and sharp. For the exact idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and try.
It is natural for vinegar and oil to separate as both are insoluble liquids. So whisk well just before pouring it over the salad to get an even distribution.
Refer to the post for all the making photos and additional recipe tips.
BACK TO POST
