Weeknight
Classic French vinaigrette
The mother dressing. Dijon, red wine vinegar and good olive oil, in the only ratio you really need to remember.
5 minMakes about 150mlCass's rating
Three parts oil to one part vinegar, and the mustard does the emulsifying. Learn this one and you never buy bottled dressing again.
Method
- 01
Whisk the vinegar, mustard, shallot, salt and a good grind of pepper together in a small bowl until the salt dissolves.
- 02
Add the oil in a slow, thin stream, whisking constantly, until the dressing thickens and turns glossy and pale.
- 03
Taste on a lettuce leaf and adjust — more vinegar for brightness, more oil for softness.
- 04
Keeps in a jar in the fridge for a week. Let it come to room temperature and shake before using.
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