makes 150ml/5fl oz
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.
When making French vinaigrette, consider the following precautions:
Wash hands thoroughly before handling ingredients.
Ensure all utensils and equipment are clean.
Use fresh, high-quality ingredients for the best flavor.
Check the expiration dates of perishable items like olive oil.
If using raw eggs, consider using pasteurized eggs to reduce the risk of foodborne illness.
Allergies and Preferences:
Be mindful of any allergies to ingredients like mustard.
Adjust the quantities of ingredients based on personal preferences.
Store the vinaigrette in a sealed container in the refrigerator.
Consume within a reasonable timeframe to maintain freshness.
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.
Pay attention to the vinaigrette’s texture; it should be well-emulsified.
Adjust the oil-to-vinegar ratio as needed.
Regularly taste and adjust the seasoning as you mix.
This ensures the final product meets your flavor preferences.
Prevent cross-contamination by using separate cutting boards for raw meats and vegetables.
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.