Basic dressing
A nice example of a basic dressing. Normal proportions for a vinaigrette are 3 parts oil to 1 part vinegar. Egg yolk are added as an emulsifier, to keep the vinaigrette stable.
Makes 1275ml.
Allergens & dietary requirements
- Peanut
- Sulphite
- Mustard
- Egg
- Vegetarian
Ingredients
- 160 g shallot, roughly cut
- 40 g mustard
- 15 g salt
- 40 g egg yolk, pasteurised
- 250 g plain vinegar
- 200 g icing sugar
- 750 g peanut oil
Preparation method
- Finely purée the shallot, mustard, salt, sugar and egg yolk in a food processor
- Add the vinegar.
- Add the oil, one drop at a time, while the machine is still on. Do not put in too much oil at once! Otherwise the dressing will begin to 'curdle' when refrigerated.
- Pass through a sieve, if desired.
Serving suggestions
- This multifunctional dressing goes well with many types of salad.
- As a marinade for vegetables.
- Substitute one part of the plain vinegar with one part raspberry vinegar for a nice variation.
