BERMA'S KITCHEN: French Vinaigrette

by MBA
[Difficulty Level: 2]

This classic French dressing only takes five-minutes to make and yields 4 servings.

Ingredients

- 2 tbsp red or white wine vinegar
- 6 tbsp light extra virgin olive oil
- ½ tsp Dijon mustard
- 1 garlic clove, peeled
- pinch of sugar
- salt and freshly ground black pepper

Preparation

1. Combine all the ingredients in a screw-top jar. Secure the lid and shake vigorously. Leave to infuse.

2. Remove the garlic after a few hours. It will infuse the dressing with a light garlic scent, but if left too long will become bitter.

Variations

Use sherry vinegar instead of red or white vinegar.

Try walnut oil instead of olive oil.

Use wholegrain mustard instead of Dijon.

Add a peeled and halved shallot instead of the garlic. Remove after several hours.

Add a pinch of dried herbs. If you used fresh herbs, add just before serving — if they sit in the dressing too long, they become dark and limp.

For a Mediterranean flavor, add chopped capers and/or anchovies to the basic vinaigrette. You can also blend in a ripe avocado with the dressing — avocados are full of calories but contain beneficial oils.

For a creamy version, add 1 tbsp of low-fat Greek yoghurt, half fat crème fraîche or light mayonnaise. These dressings are especially good poured over prawn salad or blanched vegetables such as broccoli and fine greens.

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