Thursday, 29 April 2010

Dad's Vinaigrette

Like my mother, my father was a fantastic cook. He was highly innovative and often made up recipes, trying them out on us. Most of the time they worked; occasionally, they didn't. Sadly, despite constant nagging, he never wrote down anything he cooked so the recipes were usually one-off's. One thing he did impart though, was his vinaigrette recipe, which I think is still the best I've ever tasted. It's extremely easy too.

1 heaped teaspoon dijon mustard
5 tbsp extra virgin olive oil
3 tbsp white wine vinegar
a pinch of salt and pepper to taste

Place all the ingredients in a jar, screw on the lid and shake vigorously until you have an emulsion.

And there you have it. Vinaigrette.

It will keep for up to 6 weeks in the fridge. Don't worry if your vinaigrette separates again, just make sure the lid is securely on and give it another shake.

1 comment:

  1. I'm printing this out for Marc since he's on a proper dijon mustard fetish at the moment.