A basic French-style oil and vinegar dressing. Use roughly three parts oil to one part acid, then adjust sharper for robust leaves.
A basic French-style oil and vinegar dressing. Use roughly three parts oil to one part acid, then adjust sharper for robust leaves.
Make classic vinaigrette when you want a reliable component that improves meals, desserts, snacks or menu builders with a clear flavour profile and repeatable method.
green salads, tomatoes, lentils, steamed vegetables
Prepare the ingredients for Classic Vinaigrette: chop any herbs or aromatics finely, measure the liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Classic Vinaigrette by whisking, blending or simmering as appropriate. Add liquids gradually and stop when the sauce is glossy, balanced and the right thickness for spooning, dipping or drizzling.
Taste the Classic Vinaigrette and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on the sauce. Egg, dairy and fresh herb sauces should be kept chilled and discarded if they smell sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Tomato, gravy and cooked reductions freeze better than mayonnaise-style sauces.
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