A herbed vinaigrette.


  • 1 level teaspoon fine sea salt
  • 1 small clove garlic
  • 1 level teaspoon sugar
  • 20-30 grinds of the pepper mill
  • 1 tblsp vinegar or lemon juice
  • 4 tblsp olive oil
  • a small onion (finely chopped)
  • 1 tblsp mixed herbs (finely chopped, e.g. parsley, chervil, chives, tarragon, marjoram, mint, thyme, fennel, salad burnet)


  • Crush the garlic with the salt and dissolve in the vinegar, together with the sugar and pepper.
  • Stir in the oil to make an emulsion, then add the chopped onion and the mixed herbs, choosing three or four from list above.
  • Some herbs, such as tarragon, mint and thyme, have stronger flavours than the others so taste as you go.
french sauces cooking basics