"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."

About Kevin

MY BOOK

Full on IrishFull on Irish
Available Now
to buy online

BUY NOW

you are here: > Home > recipes > the larder

Balsamic Vinaigrette

This will keep happily in the fridge for up to one month. It takes just minutes to make and is far superior to any shop-bought alternatives. You can adapt this vinaigrette to your own tastes by using red or white wine vinegar, or experiment with different oils

Ingredients

  • Makes about 175 ml/6 fl oz
  • time: N/A
  • oven temp: N/A°C / N/A°F
  • 50 ml/2 fl oz balsamic vinegar (preferably 9 year old Toschi)
  • 150 ml/1/4 pint olive oil
  • 2 tsp Dijon mustard
  • salt and freshly ground black pepper

Balsamic Vinaigrette

Place the balsamic vinegar in a screw-topped jar, add a good pinch of salt and shake until the salt has dissolved.

Add the olive oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.