Portion/Yield:Makes about 250ml
This recipe is treasured by us. It’s one of our most used recipes, at the pub we made this vinaigrette in bulk and kept it in a large container in the fridge for general use. Ross liked cooking with it too, add a bit to cooked asparagus, couscous, or drizzle over cooked fish. It’s almost used like a seasoning.
The video shows how to prepare an emulsion that keeps the molecules together and repent them from separating out. You will still need to shake the vinaigrette before using though.
You could make your own version by using vinegar, oil and mustard of your choice. Add herbs and spices to adapt and change for your recipes. This recipe is very basic however a very good recipe and starting block to a classic vinaigrette for multitude of uses.
Ingredients & Method
- 50ml white wine vinegar
- 25g Dijon mustard
- 50ml cold water
- 140ml sunflower or groundnut oi
- sea salt and freshly cracked black pepper
Measure the vinegar, mustard, water and seasoning into a jug or pint glass. Use a hand-held stick blender to blend the ingredients together.
Slowly add the oil, whilst blending continuously, until all the oil is added and you have an emulsion. Taste and adjust the seasoning if needed.
Transfer the vinaigrette to a suitable airtight container, jar or squeezy bottle and keep refrigerated until needed. Shake the vinaigrette just before serving and use within a week.