Sauce
Vinaigrette
SauceOrigin: France
A basic oil and acid emulsion for dressing salads, with mustard, salt and pepper.
Prep
10 min
Cook
—
Total time
10 min
Portions
8
Total weight
133 g
Per portion
16.6 g
Ingredients
Method
Emulsify
- In a small bowl, whisk the mustard with the lemon juice, salt and pepper until smooth and the salt dissolves.
- While whisking constantly, drizzle in the olive oil in a thin stream until the dressing thickens slightly and looks glossy.
- Taste; add a pinch more salt, pepper or lemon if needed. Rest 5 minutes so the flavours settle; whisk again before dressing the salad.
Serving
Toss with crisp salad leaves just before serving so the leaves stay lively.
Storage
Keep refrigerated up to 1 week in a jar; shake or whisk before each use.