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Calorie: 99 Kcal

Preparation: 10 min

Difficulty: very easy

Preparation · White wine vinegar: 40 g
· Extra virgin olive oil Il Cavallino Biologico: 120 g
· Salt: a pinch
· Black pepper: to taste

To prepare the vinaigrette, start by taking a large bowl and pouring the salt into it. Add the white wine vinegar and dissolve the salt in the vinegar, stirring with a whisk. Keep whisking while pouring the extra virgin olive oil Il Cavallino Bio in a thin stream to emulsify. If you prefer, you can also use a flat spring whisk or a mixer. Adjust the pepper and continue whisking until you get a homogeneous vinaigrette. The result should not be separated, but the oil should completely emulsify with the vinegar. At this point, the vinaigrette is ready to be used.

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