Classic Vinaigrette in a Jar
Sauces and Marinades • French
Description
The alphabet of French cuisine and the 'mother sauce' for many similar dressings: for the acidic component, you can use balsamic vinegar or orange juice, and swap olive oil for sunflower or mustard oil. Adding finely chopped shallots gives a sharp, vibrant note. The basic formula is simple: 1 part acid to 3 parts oil; as long as you know this, you won't need a vinaigrette recipe. It pairs well with everything—from light green salad stacks to hearty compositions that include meat or fish, like a Niçoise salad. Just follow your taste: for example, if there’s slightly bitter arugula involved, you won’t need onions, but if tomatoes are the star, then you should reduce the acidity a bit.
Ingredients
- Olive Oil 6 teaspoons
- Meyer Lemon Juice 2 spoons
- Dijon Mustard 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour olive oil into a jar with a screw-top lid.
Step 2
Add lemon juice, mustard, salt, and pepper to taste.
Step 3
Seal the jar with a lid and shake it well (you can even dance a little) until the vinaigrette turns into an opaque emulsion.
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