It has to be said that this is always going to be a matter ofpersonal taste according to how much acidity you like and what your preferencesare as to flavourings and so on. I seem to suffer from some kind of mentalhandicap with dressings, which roughly means that other people's saladdressings always seem to taste better than my own – my husband's particularly.
Here I have set out myfavourite version of vinaigrette, but it's adaptable: you can use red or white wine vinegar, adifferent mustard or no mustard; if you like it sharper, use a higher ratio ofvinegar, and if you want it less sharp use a higher ratio of oil.
Serves 4-6; halve the ingredients for 2-3
|1 rounded teaspoon Maldon sea salt|
|1 clove garlic, peeled|
|1 rounded teaspoon mustard powder|
|1 dessertspoon balsamic vinegar|
|1 dessertspoon sherry vinegar|
|5 tablespoons extra virgin olive oil|
|freshly milled black pepper|
|Need help with conversions?|
|You will also need a pestle and mortar.|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course, How to Cook Book Two and How to Cook Book Three
Begin by placing the salt in the mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down into a purée.
Now add the vinegars and work these in in the same way, then add the oil, switch to a small whisk and give everything a really good, thorough whisking. Whisk again before dressing the salad.
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