Sauces & stocks
Classic vinaigrette
Emulsified oil and vinegar dressing for salads.
VegetarianVeganGluten-free
Ingredients
- 120 g of extra virgin olive oil
- 40 g of sherry vinegar
- 1 teaspoon of Dijon mustard
- 1 pinch of salt
- 1 pinch of pepper
- 1/2 teaspoon of agave honey
Step-by-step
Using a different robot? Switch it here:
- Put the mustard, vinegar, salt, pepper and agave in the mixing bowl.
- Mix 10 sec/speed 4 to integrate the mustard well.
- With the machine at speed 4, add the oil in a stream through the lid opening.
- Continue 20 sec/speed 4 until the vinaigrette emulsifies.
- Check the acidity level and adjust if necessary.
- Shake or emulsify again just before dressing the salad.
Tips
- The mustard helps the emulsion hold longer.
- Swap the vinegar for lemon juice for a fresher touch.
- Add chopped herbs for an aromatic vinaigrette.
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