Vinaigrette

Vinaigrette

French dressing

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons olive oil

Method

  1. Combine the vinegar, salt and pepper in a bowl. Gradually whisk in the oil until thickened. Beat again if necessary before using.

Variation

  • To 1 quantity of vinaigrette, add the following:

    Mustard dressing: Beat 1/2 teaspoon sugar with the vinaigrette then add 1 teaspoon Dijon mustard.

    Anchovy dressing: 1 mashed anchovy fillet, 1 tablespoon finely chopped onion.

    Caper dressing: 1 tablespoon chopped capers.

    Garlic dressing: 1 crushed garlic clove.

    Tangy dressing: 1 teaspoon grated horseradish relish, 1 teaspoon Worcestershire sauce and a dash of Tabasco.

    Ravigote dressing: 1 teaspoon finely chopped green olives, 1 teaspoon finely chopped chives, l teaspoon finely chopped red capsicum and 1 finely chopped hard-boiled egg. Good with cold meats.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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