Points to remember

  • Whisk mustard and vinegar together with seasoning.
  • Whisk in oil and a drop of water to soften the acidity.
  • If not using straight away, store in a jar and shake to recombine before use.
Ad
TIPS

MAKING VINAIGRETTE

Use 3 parts oil to 1 part vinegar - you can use a combination of different oils, vinegars and mustards but following this ratio will always make a well-balanced dressing.

Sponsored content

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

Subscribe to Good Food magazine

Subscribe to Good Food magazine

Receive 12 issues for £49.99 and a 3.5-litre slow cooker when you subscribe to Good Food magazine. Plus, if you subscribe by 7 October, you’ll start your subscription with our Christmas issue.
Subscribe today
Ad

You may also like

Sponsored content