Classic Vinaigrette in a Jar
4 servings
10 minutes
The ABCs of French cuisine and the "mother sauce" for many others like it: you can use balsamic vinegar or orange juice as the sour component, replace olive oil with sunflower or mustard oil, add finely chopped shallots - it gives a spicy, ringing note. The basic formula is simple: 1:3 acid and oil, as long as you know it, you don't need a vinaigrette recipe. It goes with literally everything - from light green salad stacks to hearty compositions that include meat or fish, like Nicoise. You just need to follow your taste: for example, if the composition includes bitter arugula, then you will no longer need onions, and if tomatoes dominate, then you should reduce the acidity a little.
1
Pour olive oil into a jar with a screw cap.
- Olive oil: 6 tablespoons
2
Add lemon juice, mustard, salt, and pepper to taste.
- Lemon juice: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Close the jar with a lid and shake it well (maybe while dancing) until the vinaigrette turns into an opaque emulsion.