What makes a classic vinaigrette
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Ingredients: Good proportions
- 1 teaspoon of mustard to taste
- 1 tbsp vinegar
- 2-3 tablespoons oil according to your will
- 1 pinch of salt
- 1 pinch of pepper
- 1-2 teaspoon (s) tablespoon oil in addition to accompany the starchy
Choosing arranged with oil vinegar
- Balsamic and Olive Ideal for salads dandelion, radicchio salad , tomatoes, potatoes , eggplant and coppa .
- Nuts and Balsamic Suitable for leeks, avocado, asparagus , salsify and salads made with smoked bacon .
- Balsamic Vinegar and Oil Sunflower Ideal for warm asparagus, eggs mimosa and red beets .
- Cider Vinegar and Walnut Oil Perfect for lettuce , apples and chicken livers .
- Cider Vinegar and Olive Oil
- Perfect for spinach , apples, lentils , chickpeas
- Cider Vinegar and Sunflower Oil Ideal for rice salads , accompanied by capers salads or sautéed prawns .
- Wine Vinegar Shallots and Olive Oil Suitable for green beans, broccoli and potatoes, as well as seafood, salads, mushrooms , red onions , parsley, olives black .
- Wine Vinegar juice Raspberry and Sunflower Oil For the salad shrimp.
Preparation: What makes a classic vinaigrette
- Start by dissolving the salt in the vinegar, add oil, mustard to taste. Beat vigorously sauce and add pepper according to your will.
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