I Want Dinner!

What am I going to cook tonight?


Picture of oils and vinegars used for vinaigrette - © Martin Garnham - Fotolia.com
Good squeeze lemon juice (about 1 tsp)
½ tsp mustard
1 tsp runny honey
4 tbsps Olive Oil
1 tbsp Balsamic vinegar






Place all the ingredients in a jar or bottle and shake vigorously until it emulsifies into a dressing. Taste before using and, if necessary, adjust by adding more oil or vinegar bit by bit.

This will keep for a reasonable time in the fridge, but it tends to solidify, so you'll need to take it out and give it a shake before you use it.

Try changing the oil and/or vinegar type to ring the changes.

Want to contribute?

If you've got any tried and tested recipes of your own that you want to share, then please get in touch with our webmaster by email.