French Dressing recipe
information
No green salad is complete without a good French dressing. The best dressings are made with the best quality oil - it is false economy to use cooking or vegetable oil when making dressings as they will be thin and watery. Add a pinch of sugar for dressing tomatoes or salads that contain tomatoes or cucumber.
ingredients
150 ml (1/4 pint) olive, corn or nut oil
3 tbsp red or white wine or tarragon vinegar
1 garlic clove, crushed with 1/2 tsp salt
Freshly ground black pepper
Pinch of sugar (see above)
3 tbsp red or white wine or tarragon vinegar
1 garlic clove, crushed with 1/2 tsp salt
Freshly ground black pepper
Pinch of sugar (see above)
method
1. Put the oil and vinegar in a bowl and beat with a fork until quite thick. Beat in the garlic and black pepper to taste.
2. Sprinkle with sugar, if using. If the dressing seems too oily, add more salt.
NOTE: if a larger quantity of dressing is required, it is often a good idea to make it in a jar with a screw-top lid; put all the ingredients in the jar, screw the lid on tightly and shake vigorously until thoroughly combined. The jar can then be stored in the refrigerator for up to 1 week. Shake well before use.
Vinaigrette dressing
Add 1 tbsp freshly chopped parsley, thyme or basil to French dressing.
2. Sprinkle with sugar, if using. If the dressing seems too oily, add more salt.
NOTE: if a larger quantity of dressing is required, it is often a good idea to make it in a jar with a screw-top lid; put all the ingredients in the jar, screw the lid on tightly and shake vigorously until thoroughly combined. The jar can then be stored in the refrigerator for up to 1 week. Shake well before use.
Vinaigrette dressing
Add 1 tbsp freshly chopped parsley, thyme or basil to French dressing.
serving amount
makes 1/3 pint (300 ml)
rate this recipe
9.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
