Vinaigrette Dressing (Sauce Vinaigrette) Recipe



Vinaigrette Dressing (Sauce Vinaigrette) Recipes

Ingredients :

45ml (3 tbsp) oil

15ml (1 tbsp) vinegar or lemon juice

1.25ml (1/4 tsp) French mustard

salt and freshly milled black pepper

Method :

Put all the ingredients into a screw-topped jar, shake well and use as required.

Makes 60ml (4 tbsp)

Undoubtedly the most useful basic-dressing and one that may be varied in many different ways. The proportion of oil to vinegar is open to discussion as individual preferences vary.

One part vinegar to three parts oil is a fairly standard amount, although this can be made more acidic by using more vinegar and less oil.

The oil may be varied in type according to the salad that is being dressed: olive oil, virgin olive oil, hazelnut oil, walnut oil and corn oil are the ones most frequently used in French cookery.

As a general rule -

- Red wine vinegars are used for basic green salads and meats;

- White wine vinegars are use with white meats and some vegetables;

- Tarragon vinegar is used with fish and white meats;

- Lemon juice is used with fish, some vegetables and salads.

It is important to remember that any dressing is intended to complement the salad, not dominate it.


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