Basic recipe for classic vinaigrette sauce. Share with friends: 
Food Photography: Ralph Smith Time: 5 minutes Difficulty: easy Quantity: 1 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. vinegar
- 1 tbsp. l mustard
- Olive oil 3/4 tbsp.
Recipe preparation:
- In a large bowl, carefully mix the vinegar, mustard, 1/4 tsp. salt and a pinch of ground pepper. Pour in oil slowly a thin stream, constantly whipping with a whisk until the sauce becomes homogeneous consistency. Store the remaining sauce in the refrigerator.
