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90ml (3fl oz) extra virgin olive oil30ml (2 tbsp) white or red wine vinegar2.5ml (½ tsp) Dijon mustardsalt and freshly ground black pepper
Makes: 120ml (4FL OZ)Preparation Time: 5 MinutesTools: Multi-Mill
VariationsHERB VINAIGRETTE Chop a handful of mixed herbs, such as parsley, marjoram and basil in the Multi-Mill. Add 30ml (2 tbsp) to the vinaigrette and blend briefly to combine.
BALSAMIC DRESSING Replace 15ml (1 tbsp) wine vinegar with balsamic vinegar and omit the mustard.
BLUE CHEESE DRESSING Add 25g (1oz) Gorgonzola or Roquefort and 15ml (1 tbsp) single cream or milk to the Multi-Mill and blend together with the vinaigrette until smooth.
MUSTARD VINAIGRETTE Replace Dijon mustard with 5ml (1 tsp) wholegrain mustard.
GARLIC VINAIGRETTE Add 1 crushed garlic clove to the Multi-Mill and blend with the vinaigrette ingredients.
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