Basic Herb Vinaigrette

A good vinaigrette will make almost anyone like salad. This recipe adds the perfect sweet and sour kick. Besides being delicious, this vinaigrette is packed with healthy herbs.

Serves:

4 people

Time to Prepare:

5 min

Time to cook or cure:

5 min

Skills:

mixing

Ingredients

For the basic recipe

2 table spoons strong white or red wine vinegar
2 teaspoon of course dijon mustard
1 teaspoon of salt (best done to taste)
1 table spoon of honey
1 tablespoon of flat leaf parsley, chopped
1 tablespoon of chives, chopped
1/4 red onion, roughly chopped
pinch of course black pepper
100 ml extra virgin olive oil

Needed Tools

Jar with opening large enough to fit wand mixer
Lid for jar in case you want to save the vinaigrette for later

Useful guidelines

The order of things

Always first blitz the acidic elements together with the aromatics and seasoning. Then adding the fat.

That way the emulsion process will be best.

Get creative with herbs

In this recipe you can add a table spoon extra with other aromatic herbs. Chives, dille, mint are good alternatives or can also be mixed in together. Another twist would be to use lemon juice in stead of vinegar.

Directions

Simply follow these steps:

STEP 1 : Get the right jar ready.

Your jar should have an opening big enough to fit the head of your wand mixer.

STEP 2 : Measure out the vinegar, mustard, salt, pepper and put them in the jar.Then blitz them together using the wandmixer until fully combined.

STEP 3 : Add in herbs, honey and onion and mix with a spoon until mixed through.

STEP 4

Now poor on the olive oil and starting at the bottom pull up the wand mixer slowly and watch the vinaigrette combine

STEP 4 : Taste and serve

Taste the dressing and adjust seasoning if you like. Serve next to a simple leafy green salad or if you feel like something more luxurious combine with a rich mixed salad filled with nuts, salty soft white cheese and dried fruits.

Storage

This vinaigrette stores really well in the fridge up to two days. The olive oil will set, so don’t forget to take it out 30 min before serving. Place its somewhere warm enough to melt the olive oil.

FUN FACT:

Vinaigrette is the diminutive form of the French word vinaigre (“vinegar”). It was commonly known as “French dressing” in the 19th century.