French Dressing from Students' Cookbook by Sophie Grigson
There’s nothing simpler than making a vinaigrette, but it does rely on a good balance of ingredients. It’s important to taste the vinaigrette once made; some vinegars are more acidic than others,...
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Cooking tools:
- Screw-top jar
- Refrigerator
- Spoon
Ingredients
- salt
- pepper
- 4 tablespoons sunflower, groundnut or olive oil
- a pinch of sugar (optional)
- ½ teaspoon Dijon mustard (optional)
- 1 tablespoon wine vinegar or cider vinegar
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