1 -2 cloves garlic, crushed
5 g (1 tsp) sugar
30 ml (2 tbsp) wine vinegar or Garlic Vinegar
90 ml (6 tbsp) olive oil
salt and peper
5 g (1 tsp) sugar
30 ml (2 tbsp) wine vinegar or Garlic Vinegar
90 ml (6 tbsp) olive oil
salt and peper
method
Combine all the ingredients in a screw-top jar, cover and shake well. Adjust seasoning before serving.
Variations Include fresh or dried herbs to taste depending on what you are serving the dressing with.
Substitute different flavoured vinegars.
Substitute part or all of the oil with walnut oil.
Replace the oil with sour cream or yoghurt and the vinegar with lemon juice (the cream version is excellent with 10 g (1 tbsp) of freshly grated horseradish added to it.
Add 5 ml (1 tsp) of mild French mustard. This dressing is especially good served over warm green beans as a first course.
Variations Include fresh or dried herbs to taste depending on what you are serving the dressing with.
Substitute different flavoured vinegars.
Substitute part or all of the oil with walnut oil.
Replace the oil with sour cream or yoghurt and the vinegar with lemon juice (the cream version is excellent with 10 g (1 tbsp) of freshly grated horseradish added to it.
Add 5 ml (1 tsp) of mild French mustard. This dressing is especially good served over warm green beans as a first course.
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