When making vinaigrette’s we recommend equal parts of oil and vinegar to allow the
amazing flavours of each ingredient to shine.

Many of you may already be familiar with the delicious combinations of our Traditional Dark Balsamic Vinegar and one of our Extra Virgin Olive Oils, or perhaps Strawberry Dark Balsamic Vinegar and Basil Flavoured Olive oil, or our Grapefruit White Balsamic Vinegar paired with Blood
Orange Infused Oil.

Some of you, however, may prefer the extra tang of a French Style Vinaigrette. If you do,
consider whisking a tablespoon of either traditional or grainy Dijon Mustard into the
vinegar then adding the oil slowly while whisking constantly. This will allow the
vinaigrette to thicken and emulsify. Season with salt and pepper to taste and a
teaspoon or two of lemon juice if you prefer the extra tartness.

If you are looking for a more asian influenced flavour, think about adding sesame oil to your vinaigrette, with even a hint of soy,  peanuts or our personal favourite, some miso.  If you are looking for vinegar with some real depth, try using Sherry or Champagne vinegar, aged barrel wine vinegar or even pure white Balsamic vinegar.