Ever found yourself in a fluster at the mention of a Roux? Do you quiver at the thought of making your own mayonnaise, or call the window cleaner when a recipe calls for “deglazing”?

Sauce-making can be a minefield of technical terms and complicated processes. But never fear, Natoora is here to explain all! It’s so rewarding to tuck into a delicious home-made sauce, and with the help of some good instructions it can be stressfree and enjoyable!

We know it can be a bit daunting so this week we’ll start with an easy but a goody…Vinaigrette. Now that spring’s on its way it’s the perfect time to whisk up a beautiful salad dressing. Here are the basics, but don’t be afraid to experiment with different flavours!

Basic Vinaigrette

A Vinaigrette is a dressing made from a mix of vinegar, oil, pepper and salt. It is of course best known for dressing salads, but you can also pour over cold meats, roasted potatoes and fish.

1. Dissolve a pinch of salt in 1 tbsp of vinegar (salt does not dissolve in oil!).
2. Add 3 tbsp of oil and some pepper.
3.Then add other flavourings if any (we love it with mustard…).
4. Beat well with a fork until emulsified, or place in a screw-top jar and shake.

Mix and Match

Try different types of vinegar.

Instead of vinegar, replace with lemon juice or other citrus. Use half lemon juice, half oil.

The oil can be replaced with crème fraîche.

Instead of mustard try shallot, capers, garlic, boiled eggs, basil, anchovies, whatever you fancy…!

If you’re in need of inspiration, visit www.natoora.co.uk for some ideas! We’d love to see your creations so send us any pictures to food@natoora.co.uk. Happy whisking!