Vinaigrettes

Basic Concepts

       Basically, the traditional vinaigrette is a three to one ratio of oil to vinegar ( or other liquids). This sauce is best made just before use and can become part of the salad making if you like. The classic proportions are 3 to 4 parts oil to 1 part lemon juice, lime juice or vinegar, and salt and pepper to taste. Many other condiments may be added, including Worcestershire sauce, chili sauce, chutney, Roquefort cheese, spices, sweet and sour cream, and, of course, herbs and garlic. The garlic clove should be removed after 24 hours if the dressing is to be stored refrigerated. Fresh herbs should be added only when the sauce is to be used at once, because they become strong and unpleasant if left in the oil for any length of time.

Combine in a small bowl :
    ¼ tsp of salt
    ¼ tsp of pepper
    1 tbsp olive oil
    1 tbsp vinegar or lemon juice
    ¼ tsp dry mustard
    Beat these ingredients well with a wire whisk or fork until they are smooth.

    Add :
    2 tbsp olive oil - beat well again

    Add :
    1 tbsp vinegar or lemon juice
    3 tbsp olive oil
    Beat and add :
    1 clove garlic

    Place the dressing in a jar, cover it well. Put in a cold place until ready for use. Shake well before using.

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