Another extra simple recipe. May be more an "how to" than a recipe actually.

You can easily do batch preparation. Vinaigrette keeps in the refrigerator for up to 2 weeks if stored in a capped glass bottle. Just shake the bottle for a few seconds before use.

Done in 5 minutes tops, the vinaigrette tastes so much better than any store-bought dressing, and is so much healthier (no preservatives). Plus, It seasons pretty much any salad: green, tomato, carrot, nicoise, etc...

You can also try alternate ingredients: shallots instead of garlic, walnut oil instead of olive oil, gourmet wine vinegar from sherry, like Jerez vinegar, instead of balsamic, to name a few possible substitutes. The Dijon mustard however is the star ingredient that you should not swap. 

Ingredients

- 2 tbsp balsamic vinegar

- 6 tbsp olive oil

- 2 tsp Dijon mustard 

- 1 garlic clove

- Salt

- Pepper

As always, the quality of ingredients makes a big difference. We highly recommend the Maille Dijon Originale, that can be found in most supermarkets, or here.

Utensils

Any cup, mug, bowl, salad bowl, or blender for batch preparation; tablespoon; teaspoon; kitchen knife or garlic press.

Directions

STEP 1

Pour vinegar (1 tbsp) inside the bowl, sprinkle with salt.

STEP 2

Add Dijon mustard (about 1 tsp) and mix with spoon. 

STEP 3

Slice garlic clove thinly and add to the mixture.

STEP 4

Add olive oil (3 tbsp), sprinkle with pepper and stir energetically with spoon, fork or whisk. Et voilà!

Bon appétit!

Any questions? Contact us!