Dad's Vinaigrette


My Dad is clever. When I was little he taught me all about volcanoes and tsunamis and geology and space travel and how you can work out how far away a storm is by counting the number of seconds in between the flash of lightning and the boom of thunder (pretty sure 1 second = 1km). 

He also taught me how to make this salad dressing, and for that, among many many things, I shall be eternally grateful.

My Dad <3

My Dad <3


Once you have this dressing you're golden. You don't ever even need to cook again. Just get an avocado, cut it in half and remove the seed, then fill it with this dressing. Eat it with a teaspoon and some crusty buttered French bread. It's just so good. Anyhoo, here's how you make it. 


1/2 cup olive oil

1/4 cup white vinegar

2 garlic cloves, finely diced

juice of 1 lemon

1/2 tsp mustard powder

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper


To call this a 'method' is bloody ridiculous! Here's what you gotta do. Stick all the ingredients in a jug. Blend with a handheld blender. Done!

Note: The cool thing about this dressing is you can customise it. So I've used Dad's original version here where you have a 2:1 oil to vinegar ratio. Blending the dressing with the blender emulsifies the oil and makes the dressing really thick and creamy. It's good. It's probably also not what you want to eat every night if you're on a diet hehe. For a runnier (less calorific) version, just use a 1:1 ratio of oil and vinegar. You can also play around with the amount of garlic, sugar, mustard, salt and pepper until you find out what you like. I never measure anything when I make it, just go by feel, and then sometimes I don't even use it as a dressing...I just drink it out of the jug.