Vinaigrette

Ingredients

• 1.250 millilitre olive oil
• 2.1 teaspoon sesame oil
• 3.60 millilitre balsamic vinegar, or tarragon or other flavoured vinegar
• 4.Dijon mustard, 1 heaped teaspoon
• 5.sugar syrup, 1–3 teaspoons; to taste
• 6.salt and pepper, to taste
• 7.fresh herbs, whole; e.g. chives, oregano, parsley; for flavouring
• 8.1 clove garlic, bruised; for flavouring

Method

1. 1.Mix the vinaigrette ingredients together by shaking vigorously in a jar.
2. 2.Taste. You may need to adjust to your personal taste by adding a little more oil or vinegar or sugar syrup.
3. 3.Leave the herbs in the jar to flavour the vinaigrette as it matures.

Notes

• From the 'Plates' SA cookbook by Ann Wise.
• Card note: 'There are as many different vinaigrettes as there are types of oil and vinegar. I give a basic recipe; you can vary it with citrus-fruit juice instead of the vinegar and try it with different flavourings.'
• Uses sugar syrup rather than granulated sugar to avoid undissolved crystals — see sugar-syrup.yaml.