Vinaigrette

This method of mixing works for any 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 recipe and then a list of things you could add.

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 before you pour it over your food.

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 - maybe substitute for the dried mustard
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 are endless. On a personal note, I like to use dijon mustard, garlic and substitute a teaspoon of honey for the sugar - I always make it in advance if I can, so as to allow the flavours to infuse as much as possible.

It is possible to make in seconds but will improve with standing.

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