This vinaigrette 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.
Before you make it, do sterilise the jar by boiling it and the lid in water for ten minutes, then allow it to cool. Don't use your fingers to pick it up - it will be extremely hot!
You can then make up a good quantity and store it in the fridge. If the jar is sterilised, it does extend the shelf life.
Basic Foundation Recipe
1/4 tspn mustard powder
1/4 tspn salt
few twists black pepper
1/4 tspn sugar
1 tbspn white wine vinegar
3 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 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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By Liz Alderson
A really easy way of making vinaigrette dressing with lots of tips for variations, deepening on what you're serving the dressing with.
Prep Time: 5 minutes
Cook time: 0 minutes
Main Ingredient: oil, vinegar, seasonings