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Nutrition: per serving

  • kcal102
  • fat11g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0.29g
    low
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Method

  • step 1

    Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

RECIPE TIPS
PERKING UP YOUR TOMATOES

Finely chop a few sun-dried or SunBlush tomatoes, then whisk with 2 tbsp vinaigrette. Pour over sliced fresh tomatoes and sprinkle with chopped fresh mint or basil before serving. (Recipe photographed above.)

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.8 ratings

Noel Hegarty

This is a good basic recipe. Add salt and pepper and a little drizzle of agave syrup if sugar not your thing. Perfect. A bruised good garlic clove sitting in it for a couple of days brings it up a notch.

HazzerJ

How is this a good recipe if it doesn’t include salt and or pepper? Or sugar? It is an appalling recipe. This is the sort of thing that makes people not want to use BBC good food. Brown nosing comments like that is exactly the reason that these recipes still at the top of the Google list.

Rozbox

My go-to basic recipe. I agree it needs salt and pepper. My husband has a lower tolerance than me for vinegar so I add a tiny bit of honey or sugar to it.

jane911

My late Mother in Law, she was brought up in France and taught me this many years ago. A pinch of salt and pepper. It's the real thing.

cather1ne

question

I have made a red wine sauce which has too much balsamic vinegar in it, how can I rectify this.

mialommi

And my Dijon had a flavor of honey too

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