Basic vinaigrette

Basic vinaigrette


3 people made this

About this recipe: A vinaigrette can be mixed specially for a salad or it can be made in a larger quantity, to use as required – it will keep in the fridge for several weeks. If made ahead, store it in a screw-top jar and shake well just before using.

Norma MacMillan

Serves: 6 

  • 120 ml (4 fl oz) extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard or wholegrain mustard
  • pinch of caster sugar (optional)
  • salt and pepper

Prep:2min  ›  Ready in:2min 

  1. Whisk all the ingredients together in a bowl, adding salt and pepper to taste. Alternatively, put all the ingredients in a screw-top jar, put on the lid and shake well.

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