Herb vinaigrette

Herb vinaigrette

By
From
French Lessons
Makes
200 ml
Prep
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50ml chardonnay vinegar
pinch salt
2 garlic cloves, roughly crushed
1/2 cup herbes de provence, left whole, not chopped, (see note)
75ml olive oil
75ml grapeseed oil
pinch pepper

Method

  1. Put the chardonnay vinegar in a mixing bowl and whisk in the salt and pepper to dissolve. Whisk in the garlic and herbs then slowly add the oils, whisking constantly. Transfer to a small container with a tight-fitting lid and refrigerate overnight for the flavours to infuse.
  2. An hour before use, bring the vinaigrette to room temperature. Strain through a fine sieve, taste and adjust the seasoning to your liking. The vinaigrette will keep in a sealed container in the refrigerator for 3 days.

Note

  • Herbes de Provence is a classic French combination of robust, savoury herbs, which is great to use in marinades for meats and grills. It can also be added to stocks, braises and even kneaded into bread dough before baking. Traditionally, the mixture includes thyme, rosemary, bay leaf, basil and savoury (if savoury is not available it can simply be omitted), combined according to your own taste. Tie the herbs together to form a bundle, or strip the leaves and chop them together roughly.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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