Combine the salt and pepper in a small
bowl and add the vinegar.
Stir until the salt is dissolved.
Pour in the oil, stirring or beating
with a small whisk until the oil is incorporated.
Makes 125 ml.
Different flavors can be obtained by
substituting spicey vegetable vinegars for wine vinegar.
Other variations include :
Green Vinaigrette : Just before you
add the oil, stir in 2 tbsp of chopped spinach which has been
squeezed dry, 1 tbsp of fines herb and 1 tbsp of chopped cress.
Blend in a food processor.
Tomato Vinaigrette : Add 2 tbsp of
thick tomato purée to the prepared vinaigrette.
Fresh herb vinaigrette : Add 1 tbsp of
chopped mixed herbs, such as basil, mint and marjoram, or use the herbs
Curry Vinaigrette : To your basic
vinaigrette add 1 tbsp of chopped onion which has previously been
cooked with 1 tsp of curry powder and 1 crushed garlic clove in 1
tsp of oil. Blend the mixture with the vinaigrette in a food
Vinaigrette is the French word for little vinegar and
is a salad dressing made with oil, vinegar and seasonings. You may with
to change the proportions from time to time, depending on the tartness
and flavor of vegetable you are going to dress, or because of the
strength and flavor of the vinegar you are going to use.