The main components of the simplest classic vinaigrette dressing are olive oil and vinegar, which are added in a 3: 1 ratio. You can use any vinegar to your taste: wine white or red, sherry. For taste, add a little mustard and garlic, as well as a choice of your favorite fragrant herbs, dried or fresh. Prepare a large portion of the base vinaigrette dressing several times. It can be stored in the refrigerator, tightly closed with a lid, and added to your favorite dishes. Vinaigrette dressing is great friends not only with vegetable salads, but also, for example, with grilled chicken or fish.
Time: 5 minutes.
Amount: 1 tbsp.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. white, red or sherry vinegar
- 2 – 3 tsp. Dijon mustard
- 1 small clove of garlic, minced
- 3/4 Art. extra virgin olive oil
- Place a medium-sized bowl on a towel wrapped in a ring (this will help keep it in place when whipping). Whisk vinegar, mustard, garlic, 1 and 1/4 tsp in a bowl. salt and a little freshly ground black pepper. Pour in the olive oil slowly, not ceasing to whisk until everything is well mixed. Use refueling immediately or store in a tightly closed container for 3 days.