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How to make vinaigrette

You have myriad flavour options when making your own dressing: You can add ingredients such as chopped shallot, fresh herbs or even honey to sweeten.

The general ratio for a vinaigrette is 3 parts oil to 1 part vinegar but use these numbers as a guideline and rely on your own taste.


50 millilitres white vinegar

1 teaspoon Dijon mustard

salt and pepper

150 millilitres olive oil


Combine vinegar, mustard, salt and pepper with a whisk in a small bowl. Gradually pour in the olive oil and whisk to a smooth and creamy emulsion.

Taste and adjust flavours as necessary.

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