Sauce · Gluten-free
Homemade vinaigrette
One part vinegar, three parts oil, salt dissolved in the vinegar and a spoon of mustard to bind. Two minutes, a few cents, and a week in the fridge in a jar.
Equipment needed
- Mixing bowl
- Fork
Allergens
Mustard
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 96 kcal | 624 kcal |
| Protein | 0.1 g | 0.6 g |
| Carbs | 0.1 g | 0.4 g |
| of which sugars | 0 g | 0.1 g |
| Fat | 10.5 g | 68.3 g |
| of which saturates | 1.6 g | 10.3 g |
| Fibre | 0 g | 0 g |
| Salt | 0.1 g |
Before you start: 3 basics, 4 min read
Method
- 1
In a bowl, put the vinegar, a pinch of salt and a little pepper. Mix until the salt disappears: that is what makes a vinaigrette with flavour.
- 2
Add the mustard and mix.
- 3
Pour in the oil little by little, whisking with a fork. It thickens and becomes smooth.
- 4
Taste on a salad leaf. Too sharp, a little oil; too flat, a drop of vinegar.