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My Mum's Vinaigrette

Posted 1st March, 2007 by Claire Greszczuk
in

To make a jar-full

9 tbsp olive oil
3 tbsp white wine vinegar
About 1 tbsp dijon mustard (but alter depending on how thick you want it
and how much you like mustard!)
1 clove garlic, crushed
salt and pepper

  • Put all ingredients in a jar
  • Tightly screw on the lid, and shake to mix it all together
  • Taste, and alter seasoning
(And if you think it's too vinegary, just add more oil or mustard)
It will separate again over time, so when you come to eat it just shake it up again.
Keep it in the fridge, and it shouldn't go off for ages. I had one jar going all term once and it was fine.

Comments

Greetings

On 27th August, 2007 louiscraig74 (not verified) says:

You have a good point there!!!

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