How to make French vinaigrette

• Combine all the ingredients in a screw-top glass jar. Secure the lid firmly, and shake vigorously. Leave to infuse for 2 hours.

• Remove the garlic clove, then leave the vinaigrette overnight before using. It will keep for up to a week if stored in the refrigerator.

Precautions:

When making French vinaigrette, consider the following precautions:

1. Hygiene First:

   • Wash hands thoroughly before handling ingredients.

   • Ensure all utensils and equipment are clean.

2. Quality Ingredients:

   • Use fresh, high-quality ingredients for the best flavor.

   • Check the expiration dates of perishable items like olive oil.

3. Pasteurized Eggs:

   • If using raw eggs, consider using pasteurized eggs to reduce the risk of foodborne illness.

4. Allergies and Preferences:

   • Be mindful of any allergies to ingredients like mustard.

   • Adjust the quantities of ingredients based on personal preferences.

5. Storage Conditions:

   • Store the vinaigrette in a sealed container in the refrigerator.

   • Consume within a reasonable timeframe to maintain freshness.

6. Herb and Spice Safety:

   • Use fresh herbs and spices, and ensure they are clean.

   • Be cautious with strong herbs; start with a small amount and adjust to taste.

7. Consistency Check:

   • Pay attention to the vinaigrette’s texture; it should be well-emulsified.

   • Adjust the oil-to-vinegar ratio as needed.

8. Taste Testing:

   • Regularly taste and adjust the seasoning as you mix.

   • This ensures the final product meets your flavor preferences.

9. Avoid Cross-Contamination:

   • Prevent cross-contamination by using separate cutting boards for raw meats and vegetables.

10. Varying Dietary Needs:

    • Consider dietary restrictions; for example, use a plant-based alternative for a vegan version.

    • Clearly label the vinaigrette if sharing with others.

By following these precautions, you’ll ensure the safety, quality, and deliciousness of your homemade French vinaigrette.