[?] Subscribe To This Site

Vinaigrette

This vinaigrette method is simplicity itself - you just take all the ingredients, put them in a screw top jar - screw the lid back on tight and shake until it's blended together. You can store a quantity of this in the fridge to use when you want a quick dressing.

This method of mixing works for any vinaigrette variation you might have - adjust the fine seasonings at the end - it's quick and makes washing up a blender a thing of the past! I really don't like washing up and will find any method of cutting it to a minimum.

I will give you a basic vinaigrette and then a list of things you could add.

Vinaigrette
1/4 tspn mustard powder
1/4 tspn salt
few twists black pepper
1/4 tspn sugar
1 tbspn wine vinegar
2 tbspns good olive oil

Put all the ingredients into a screw top jar and shake - the jar that is, not you!

If the dressing is left to stand, it will separate - that's not a problem, just shake it up again!

You can add any (or more than one) of the following ingredients as you prefer.

garlic - to taste, you can use garlic salt, but then leave out the ordinary salt.
1/2 tspn curry powder
freshly chopped parsley
freshly chopped dill
freshly chopped chives
1 tspn worcester sauce
1 tspn dijon mustard - leave out the dried mustard if you prefer
1 tbspn finely chopped olives - green or black, your choice
few ounces or grams crumbled blue cheese

As you can see, the variations for vinaigrette are endless. On a personal note, I like to use dijon mustard and garlic - I always make it in advance if I can, so as to allow the flavours to infuse as much as possible.

Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease