French dressing or sauce vinaigrette

This dressing is best made just before use and can become a part of the salad-making if you like. The classic proportions are 3 to 4 parts of oil to 1 part lemon juice, lime juice or vinegar, and salt and pepper to taste. Many other condiments may be added, including chili sauce, chutney, Roquefort cheese, spices and, of course, herbs and garlic.

The garlic clove should be removed after 24 hours if the dressing is to be stored refrigerated. Fresh herbs should be added only when the sauce is to be used at once, because they become strong and unpleasant if left in the oil for any length of time.

Combine in a small bowl :
-¼ teaspoon salt
-¼ teaspoon pepper
-1 tablespoon olive oil
-1 tablespoon red wine vinegar or lemon juice
-½ teaspoon dijon mustard

Beat these ingredients well with a wire whisk until they are smooth.
Add :
-2 tablespoon olive oil

Beat well again. Add :
-1 tablespoon red wine vinegar or lemon juice
-3 tablespoon olive oil

Peel and add :
-1 clove garlic

Place the dressing in a jar, cover it well.
Put it in a cold place ready for use.
Shake well before using.

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