Printable page 
Basic vinaigrette
From Cookipedia
This is almost too simple to be a recipe. Be adventurous when making vinaigrettes and salad dressings.
Keep the ratio of oil to acid (vinegar / lemon juice) to Jamie Oliver's magic formula, 3:1. 3 measures of oil to 1 of acid.
Taste and make final adjustments with salt and/or sugar.
Ingredients
- 100 ml olive oil
- 2.5 tablespoons vinegar of choice
- A good pinch of caster sugar
- 1 teaspoon wholegrain mustard (optional)
- salt and freshly ground black pepper to taste
Method
- Add the ingredients to a screw-top jar, shake well and store in the fridge for up to a week or so.
Serving suggestions
Drizzle over salads.
Variations
Oils Try:
- Sherry vinegar (one of my favourites)
- Chinese black vinegar (another favourite - sort of funky balsamic vinegar)
- Balsamic vinegar
- Cider vinegar
- White / Red wine vinegar
- Red / white wine
- Rough grind crunchy sea salt
- Use light soy sauce instead of salt
Juices
- Lemon juice (and zest)
- Lime juice (and zest)
- Orange juice (and zest)
- Chopped chives (and flowers)
Salad dressing recipes
We have number of good recipes for salad dressings, use them as a starting point for your own creations:
- Salad dressing oil to vinegar ratio
- Basic vinaigrette
- Sherry vinegar salad dressing
- Blue cheese and chive dressing
- Mustard dressing
- Thyme and sour cream dressing
- Thousand Island dressing
Salads with dressing recipes included
- Frankfurter salad with mustard dressing
- Apple and walnut salad with Somerset Camembert dressing
- Potato salad with a mustard and caraway dressing
- Salad of Ayrshire royals, feta and watercress, yoghurt dressing
