- Something acidic (lemon, vinegar)
- Condiments (salt, pepper, herbs)
- Emulsifier (mustard, mayo, egg yolk)
- Whisk oil and vinegar into an emulsion
- Add condiments
- [optional]Add emulsifier
How do you make a vinaigrette that tastes great but won’t separate?
A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette can also be used to baste meat, poultry, seafood or vegetables before cooking as well as a marinade to tenderise and flavour ingredients.
A basic vinaigrette consists of oil, vinegar and seasoning, which is usually mustard or herbs.
To make a basic vinaigrette combine 3 tablespoons of wine vinegar with 150ml vegetable oil in a screwtop jar. Cover the jar and shake well to combine the ingredients.
Other ingredients to experiment with include red or white wine vinegar, lemon juice, olive oil, mustard, garlic and fresh herbs including parsley, basil, chives and thyme.
Store freshly made vinaigrette in a sealed container in the fridge for several weeks. If desired, add fresh herbs just before serving.
Try olive oil or balsamic vinegar.