Yvonne Posted July 15, 2005 Share Posted July 15, 2005 Hi,This may sound to most like a really basic problem. I can and do cook many different things but when it comes to making my own sald dressing (the freench way as opposed to balsamic vinegar and stuff) I really just cannot get it right. I've tried different oils, different vinegars, mustard, no mustard, garlic, no garlic etc etc....Anyone I ask just says 'oh you know, you just kind of throw it all in.....' I've tried that and it doesn't work for me!Does anyone have a tried and tested recipe that they would be happy to share with me? I hate using bought dressing but at the moment its my only option!!Thanks in anticipation of delicious salads.Abi Link to comment Share on other sites More sharing options...
Teamedup Posted July 15, 2005 Share Posted July 15, 2005 This is my basic recipe, well I do it au pif, but I can tell you what I do. A level tablespoon of dijon mustard in a bowl. Then I start beating this with a whisk as I start dribbling in about a tablespoon of olive oil. When this is beaten in I start dribbling in sunflower oil, beating all the time as I keep dribbling and eventually it goes very thick and looks a little like mayonnaise. Then I beat in a tablespoon of red wine vinegar and a tiny dash. Then I taste it. May need a little more vinegar at this point, or could be about perfect. As it is really thick I stir in a little hot water to thin it down a bit. That is the standard. I play with it, by adding herbs and or garlic. I use balsamic, I use lemon juice what ever I feel like. I spoon as much as I think is necessary onto my salad and toss. Link to comment Share on other sites More sharing options...
Alexis Posted July 16, 2005 Share Posted July 16, 2005 Not everyone puts mustard in. I do. Really, for well coating lettuce leaves the oil/vinegar mix is best as it is a bit thick using mustard.Virtually the same as TU but I first mix the mustard, the cider/red wine vinegar and lots of salt and pepper then I add the oil. It becomes really thick.Not too much vinegar.... Link to comment Share on other sites More sharing options...
Lola56<P>**************<P><P>Lola (56)<P> Posted July 16, 2005 Share Posted July 16, 2005 There's loads of vinaigrette recipes on www.uktvfood.co.uk . I know you're looking for a recommendation but I try different ones all the time with different food!! Link to comment Share on other sites More sharing options...
Yvonne Posted July 16, 2005 Author Share Posted July 16, 2005 Hi,Thanks for allt he ideas. I shall try the recipe today and look forward to a tasty salad.thanks again,Abi. Link to comment Share on other sites More sharing options...
Patf Posted July 16, 2005 Share Posted July 16, 2005 I make salad dressing same as Teamedup and Alexis, but usually add a teaspoon of honey. Keep in a screwtop jar and shake well before use. There's another type I make sometimes which is thicker and good with fish. I think I got it from the Elizabeth David book. Beat up some raw egg yolks and add mustard, melted butter and lots of chopped fresh herbs such as parsley chives,mint etc. and refrigerate. Pat. Link to comment Share on other sites More sharing options...
Yvonne Posted July 17, 2005 Author Share Posted July 17, 2005 Thanks again to everyone. I made Teamedup's recipe yesterday and it worked really well. So well that I made a jar full. Now I may even try the variations!Abi Link to comment Share on other sites More sharing options...
Alexis Posted July 17, 2005 Share Posted July 17, 2005 The dressing doesn't keep that well. I make a fresh lot every time I need it. Link to comment Share on other sites More sharing options...
Teamedup Posted July 17, 2005 Share Posted July 17, 2005 If a make a big lot up it normally keeps up to a week in the fridge, but the jar needs a really good shake, I mean a really good shake before using each time. Link to comment Share on other sites More sharing options...
Deby Posted July 17, 2005 Share Posted July 17, 2005 Thanks for this. I have obviously been doing it wrong! Now things should improve. I have the basic ingredients as standard, but usually thrown in a teaspoon of honey and dash balsamic in. I like it this way and so do others, but I guess it know will improve. Must try it.Tell you whats nice. Raspberry vinagre, very nice with goats cheese and some good leaves!Deby Link to comment Share on other sites More sharing options...
Teamedup Posted July 17, 2005 Share Posted July 17, 2005 That as I said, is my base recipe. I play with it, but it is very good on it's own too. How I play depends on what I am serving it with ie swopping the olive oil for walnut oil if the salad has walnuts in it. Or using a little tuna juice instead of water to thin it a bit if I'm doing a niçoise. The only thing I'm not keen on is using cidre vinaiger as it hasn't got enough tartiness as far as I am concerned. Link to comment Share on other sites More sharing options...
Teamedup Posted July 17, 2005 Share Posted July 17, 2005 If you enjoy that salad dressing, then try this. About half a box of lentils, the grey or green ones, wash them and boil as per instructions (including some salt in the water) until soft. Whilst they are cooking make up the vinaigrette but leave it thick. Chop a small onion finely and mix in with the vinaigrette. When the lentils are cooked drain them and mix into the vinaigrette immediately. This can be eaten hot or cold. It looks, well it looks very unappetising and tastes wonderful. Link to comment Share on other sites More sharing options...
Alexis Posted July 17, 2005 Share Posted July 17, 2005 I'm surprised that you all seem to store your vinegrette for what, a few days?We never seem to have much left and I make a bol full every time but like I said, we prefer it freshly made. I find that the fridge does it no favours at all.Just off to start dinner....bit hot though! Link to comment Share on other sites More sharing options...
Teamedup Posted July 17, 2005 Share Posted July 17, 2005 I usually make it fresh. But if say we are going to be out a lot I will make a jam jar full up of it and it does keep for up to a week, if it lasts that long. Link to comment Share on other sites More sharing options...
Monika Posted July 18, 2005 Share Posted July 18, 2005 I always add one or two beef or vegetable bouillon cubes (which I melt in a bit of hot water ) to the mustard, oil and vinegar and a crushed garlic. To make a richer dressing, say for potato salad, I add two or three spoons of mayonnaise, put it all in a jar and this keeps at least a week in the fridge. Link to comment Share on other sites More sharing options...
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