Preparation time: 5 minutes
YieldOne 500 ml jar per recipe
A good salad can easily become the star of a meal. But what is the secret behind a good homemade dressing? For years, this has been one of the most frequently asked questions to Elisabeth. After more than 30 years of experimenting, her answer is simple: fresh and tasty ingredients, a tasty quality oil and a distinct ratio of ingredients(2 to 3 parts good virgin oil to one part acid) are the basis!
Here are three simple and versatile recipes for homemade vinaigrettes that follow her recommendations. Feel free to follow her tips and create your own combinations!
To view Elisabeth's explanatory video, click here.
For all recipes: shake the ingredients vigorously in a jar and enjoy!
Recipe 1: Simple and easy to use
- 150 ml of olive oil
- 150 ml of canola oil
- 150 ml balsamic vinegar
- Dijon mustard, to taste
- Salt and pepper to taste
Recipe 2: A touch of freshness
- 300 ml of walnut oil
- 150 ml of red wine vinegar
- Mustard (recommendation: Old Fashioned Mustard or Caviar Mustard), to taste
- Salt and pepper to taste
- Pinch of fresh thyme
Recipe 3: Elisabeth's favorite
- 300 ml sunflower oil
- 150 ml of cider vinegar
- Dijon mustard, to taste
- Maple syrup, to taste
- 3 green onions, chopped
- Salt and pepper
* Homemade vinaigrettes can be kept for a week in the refrigerator.