A simple, sharp vinaigrette made with red wine vinegar and garlic, shaken in a jar. With no mustard to hold it, it separates on standing, so shake it again just before serving.
1clove
0.25tsp
0.25tsp
30ml
90ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1clove | — | — | |
| 2 | 0.5tsp | — | — | ||
| 3 | | 0.25tsp | — | — | |
| 4 | | 0.25tsp | — | — | |
| 5 | | 30ml | — | — | |
| 6 | | 90ml | — | — |
Lay the garlic clove on the board, press the flat of the knife firmly down on it to loosen the skin, then strip the skin away and discard it.
Garlic · 1 clove
Mince the peeled garlic clove as finely as you can, rocking the knife back and forth over it until it is a fine paste.
Scrape the minced garlic into the glass jar.
Add the flaky sea salt to the minced garlic in the jar.
Add the ground black pepper to the garlic and salt in the jar.
Ground black pepper · 0.25 tspAdd the caster sugar to the garlic, salt and pepper in the jar.
Caster sugar · 0.25 tspPour the red wine vinegar into the jar over the dry ingredients.
Red wine vinegar · 30 mlStir the contents of the jar with a spoon until the salt and sugar have fully dissolved into the vinegar.
Pour the extra virgin olive oil into the jar over the dissolved vinaigrette base.
Extra-virgin olive oil · 90 mlSeal the jar tightly with its lid and shake it vigorously for about 30 seconds until the dressing turns slightly creamy. It will separate as it stands, so shake it again just before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 clove | | Lay the garlic clove on the board, press the flat of the knife firmly down on it to loosen the skin, then strip the skin away and discard it.⏱ 30sResultPeeled garlic clove |
| 2 | Peeled garlic clovestep 1 | | Mince the peeled garlic clove as finely as you can, rocking the knife back and forth over it until it is a fine paste.⏱ 1 minResultMinced garlic clove |
| 3 | Minced garlic clovestep 2 | | Scrape the minced garlic into the glass jar.⏱ 15sResultMinced garlic clove |
| 4 | 0.5 tsp | | Add the flaky sea salt to the minced garlic in the jar.⏱ 15sResultMinced garlic clove and flaky sea salt |
| 5 | 0.25 tsp | | Add the ground black pepper to the garlic and salt in the jar.⏱ 15sResultMinced garlic clove and flaky sea salt and ground black pepper |
| 6 | 0.25 tsp | | Add the caster sugar to the garlic, salt and pepper in the jar.⏱ 15sResultMinced garlic clove and flaky sea salt mixture |
| 7 | 30 ml | | Pour the red wine vinegar into the jar over the dry ingredients.⏱ 15sResultMinced garlic clove and flaky sea salt mixture |
| 8 | — | | Stir the contents of the jar with a spoon until the salt and sugar have fully dissolved into the vinegar.⏱ 1 minResultVinaigrette base |
| 9 | 90 ml | | Pour the extra virgin olive oil into the jar over the dissolved vinaigrette base.⏱ 15sResultVinaigrette base and extra-virgin olive oil |
| 10 | — | | Seal the jar tightly with its lid and shake it vigorously for about 30 seconds until the dressing turns slightly creamy. It will separate as it stands, so shake it again just before serving.⏱ 1 minResultBasic Vinaigrette (No Mustard) |
| Total Time | 10 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 616kcal | |
| 0.3g | |
| 68g | |
| 10g | |
| 2g | |
| 1g | |
| 0.3g | |
| 957mg |
A simple, sharp vinaigrette made with red wine vinegar and garlic, shaken in a jar. With no mustard to hold it, it separates on standing, so shake it again just before serving.
What you’ll doYou will crush and mince the garlic to a fine paste, then build the dressing in a jar by dissolving the salt and sugar into the vinegar before adding the oil. The critical moment is ensuring the salt and sugar are fully dissolved before sealing the jar, as undissolved grains will not incorporate once the oil goes in. A vigorous 30-second shake then brings the whole thing together into an emulsified dressing.
