Taste, adjust seasoning if necessary… and it’s done.
The vinaigrette will immediately be smooth, shiny, and perfectly emulsified.
Why does this vinaigrette stay fresh for so long?
Contrary to popular belief, a well-balanced vinaigrette is naturally stable:
Salt inhibits the growth of bacteria.
Vinegar is an acidifier and acts as a preservative.
Mustard stabilizes the emulsion
The oil protects the aromas.
The result: a salad dressing that can be stored in the refrigerator for several months without a noticeable change in flavor.
Tip: Shake gently before each use.
Ingredients (for one medium bottle)
: 6 tablespoons olive oil
(or half and half olive oil and half and half neutral oil for a milder flavor)
3 tablespoons vinegar
(wine vinegar, apple cider vinegar, or balsamic vinegar)
1 teaspoon mustard
1 level teaspoon of fine salt
½ teaspoon sugar or honey
½ teaspoon black pepper
1 small clove garlic, finely grated (optional but recommended)
Ideal uses
This vinaigrette is a versatile base for:
To see the full recipe, go to the next page
