This is an easy-to-make variation on the standard 3-1 ratio of Oil to Vinegar that takes advantage of the fresh spring produce.
Mise En Place
- Knife and board
- Blender or food processor
- Measuring cup
- Fine mesh strainer
- Rubber spatula
Ingredients
- 1 pound cleaned strawberries
- Half cup white wine vinegar (4 ounces)
- A cup and a half of neutral oil (12 ounces)
- About a half tablespoon of dry mustard
MOP (Method of Preparation)
- Clean the strawberries and blend till smooth
- Add the vinegar and continue to blend
- While it’s blending, drizzle in about half the oil.
- Add the mustard and slowly drizzle in the rest of the oil.
- Strain to remove the seeds and pulp and adjust with salt if needed.
Notes
- The basic ratio for a vinaigrette is 3 parts oil to one part vinegar plus a dab of mustard.
- You can make an apple vinaigrette, a pear vinaigrette, get weird, and play with different vinegars and oils.
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