Nobby-W
Not an axe murderer
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Vinagrettes are very easy - four basic components plus whatever else you want for flavour.
Balsamic vinegars are naturally quite sweet so you can make a dressing from just balsamic vinegar and olive oil. They're also quite nice on crusty bread. Restaurants in Italy usually provide these as condiments.
Get a container with a watertight lid. Mix everything but the oil up in the container, shaking as necessary. Taste and adjust with more sweet or salt if desired. Then add the oil last and shake up the resulting mixture. By and large it won't take more than a few minutes to prepare, and a little vegemite jar or so is enough for a family meal.
Some things like garlic are best left for a few weeks to steep, which can result in a lovely, mellow flavour. However, I've also gotten a bad case of Salmonella off a botched attempt to do this so YMMV.
- Something acidic such as vinegar or lime juice
- Something sweet like sugar, honey or agave to take the edge off the tartness.
- Some salt as a flavour enhancer to taste.
- Oil.
Balsamic vinegars are naturally quite sweet so you can make a dressing from just balsamic vinegar and olive oil. They're also quite nice on crusty bread. Restaurants in Italy usually provide these as condiments.
Get a container with a watertight lid. Mix everything but the oil up in the container, shaking as necessary. Taste and adjust with more sweet or salt if desired. Then add the oil last and shake up the resulting mixture. By and large it won't take more than a few minutes to prepare, and a little vegemite jar or so is enough for a family meal.
Some things like garlic are best left for a few weeks to steep, which can result in a lovely, mellow flavour. However, I've also gotten a bad case of Salmonella off a botched attempt to do this so YMMV.
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