- 30 gram parsley leaves
- 30 gram tarragon leaves
- 30 gram chervil
- 30 gram chive
- 30 gram capers
- 150 gram onion
- 1,6 dl vinegar
- 5 dl oil
- pepper (to taste)
- salt (to taste)
- mustard (if wanted)
Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils are most common.
In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.
Vinaigrette generally consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used as a sauce for cooked vegetables, grains, and the like. Sometimes mustard is used as an emulsifier.
In the United States, vinaigrettes may include a wide range of novelty additions such as lemons, truffles, raspberries, egg white, sugar, garlic and cherries. Cheese, often blue cheese, may also be added.
In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.
Different vinegars, such as raspberry, create different flavourings, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar
Chop herbs and capers fine, cut onion brunoise , add vinegar (if wanted mustard)in bowl ad slowly the oil while you whisk, add herbs and capers,onion, pepper and salt
for freshness you can add some lemon juice.