The Basics

© Christopher Baker

I can feel spring coming in the air as I feel the yearning to eat and entertain outdoors once again; here is one of the simplest additions to elevate any entertaining occasion in any season - a basic vinaigrette from Skye Gyngell's 'A Year in my Kitchen'.

Enjoy

vR x

Ingredients

1 tbsp Dijon mustard

1 tbsp sherry vinegar

sea salt and freshly ground black pepper

200ml extra virgin olive oil

juice of 1/2 lemon

Put the mustard and sherry vinegar into a bowl and add a generous pinch of sea salt and pepper. Stand the bowl on a cloth to keep it steady, then gradually whisk in the extra virgin olive oil to emulsify. Lastly, squeeze in the lemon juice and whisk to combine. Check the seasoning and set aside until ready.