Vinaigrette

This vinaigrette method is simplicity itself - you just take all the ingredients, put them in a screw top jar - screw the lid back on tight and shake until it's blended together. You can store a quantity of this in the fridge to use when you want a quick dressing.

This method of mixing works for any vinaigrette variation you might have - adjust the fine seasonings at the end - it's quick and makes washing up a blender a thing of the past! I really don't like washing up and will find any method of cutting it to a minimum.

I will give you a basic vinaigrette and then a list of things you could add.

Vinaigrette
1/4 tspn mustard powder
1/4 tspn salt
few twists black pepper
1/4 tspn sugar
1 tbspn wine vinegar
2 tbspns good olive oil

Put all the ingredients into a screw top jar and shake - the jar that is, not you!

If the dressing is left to stand, it will separate - that's not a problem, just shake it up again!

You can add any (or more than one) of the following ingredients as you prefer.

garlic - to taste, you can use garlic salt, but then leave out the ordinary salt.
1/2 tspn curry powder
freshly chopped parsley
freshly chopped dill
freshly chopped chives
1 tspn worcester sauce
1 tspn dijon mustard - leave out the dried mustard if you prefer
1 tbspn finely chopped olives - green or black, your choice
few ounces or grams crumbled blue cheese

As you can see, the variations for vinaigrette are endless. On a personal note, I like to use dijon mustard and garlic - I always make it in advance if I can, so as to allow the flavours to infuse as much as possible.

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