La petite biscotte

How do you like your vinaigrette? Do you buy it or do you make it yourself? I personally keep a bottle of self-made vinaigrette in the fridge which I mix with whatever I currently feel like. I use it for salads obviously but also for some simple dishes instead of a heavy sauce (like taboulé for example). I prefer to make small amounts at once to prevent the vinaigrette from standing too long in the fridge. What really helps is if you have a vinaigrette shaker or one of those saucing bottles that chefs normally use. You can store those in the fridge and they allow you to neatly apply the sauce on your dish.

Here is my recipe and a few variations:

Ingredients

• 50 ml olive oil
• 50 ml sunflower oil
• 1 1/2 Tbsp cider vinegar
• salt and pepper

1. Combine the ingredients in a bowl, emulsify them with an immersion blender and keep in the fridge until you need it. Shake well before use.

Variations/Ideas

1. Traditional french mustard dressing: add 1-2 tsp of Dijon mustard to the basic recipe. (This is generally my favourite)
2. Instead of the cider vinegar you can use balsamic vinegar for example. Always use the best balsamic vinegar/olive oil for your salad dressings (and lower quality olive oil for cooking).
3. Instead of 1 1/2 Tbsp of cider vinegar you can use 2 Tbsp of lemon/lime juice.
4. You can add a little water so the vinaigrette doesn’t feel too heavy from the oil.
5. Shallots, diced tomatoes, dill, leeks are nice additions to variate the vinaigrette.