Oil And Vinegar Dressing Recipe
Are you looking for an irresistible Oil And Vinegar Dressing recipe? I will prepare this Oil And Vinegar Dressing as Side Dish for a get-together I am soon going to host. It is an European kitchen invention. You won't regret spending your time making Oil And Vinegar Dressing. What are you waiting for, try it now.
Ingredients
Salt and freshly ground black or white pepper
1/2 teaspoon Dijon mustard
6 tablespoons virgin olive oil
1 1/2 to 2 tablespoons wine vinegar
Directions
This is also known as a vinaigrette or French dressing.
Lemon juice can be used instead of the vinegar.
It is important to buy the best quality of oil and vinegar for this.
You can use white or red wine vinegar this is better than a malt vinegar.
If you like to add a few drops of a flavoured vinegar, such as raspberry, tarragon etc., it adds a subtle taste.
Olive oil is generally chosen for this dressing, but you can use part olive and part other oil, such as corn oil, to give a lighter dressing.
The sugar or honey is not essential, but there are times when a slightly sweetened dressing is needed.
The proportions of oil and vinegar or lemon juice are purely a matter of personal taste.
As today's health advisors suggest we eat less fat, it is a good idea to accustom your palate to a sharper dressing, using a higher proportion of vinegar or lemon juice.
Try other fruit juices, such as apple or orange.
Put a good pinch of salt and a shake of pepper into a bowl or a jar with the mustard.
Stir in the oil, then add the vinegar and taste the dressing.
Adjust the seasoning to taste and blend in a little sugar or honey if required.
Theingredients can be blended in a liquidizer.
Lemon juice can be used instead of the vinegar.
It is important to buy the best quality of oil and vinegar for this.
You can use white or red wine vinegar this is better than a malt vinegar.
If you like to add a few drops of a flavoured vinegar, such as raspberry, tarragon etc., it adds a subtle taste.
Olive oil is generally chosen for this dressing, but you can use part olive and part other oil, such as corn oil, to give a lighter dressing.
The sugar or honey is not essential, but there are times when a slightly sweetened dressing is needed.
The proportions of oil and vinegar or lemon juice are purely a matter of personal taste.
As today's health advisors suggest we eat less fat, it is a good idea to accustom your palate to a sharper dressing, using a higher proportion of vinegar or lemon juice.
Try other fruit juices, such as apple or orange.
Put a good pinch of salt and a shake of pepper into a bowl or a jar with the mustard.
Stir in the oil, then add the vinegar and taste the dressing.
Adjust the seasoning to taste and blend in a little sugar or honey if required.
Theingredients can be blended in a liquidizer.
