06
Oct
09

Basic Vinaigrette

  This recipe is very versatile and helpful to have.  Not just limited to salads, this vinaigrette is great on grilled chicken or fish (especially if using the lemon juice) and also makes  a delicious dip for crusty breads.  Tossing some steamed vegetables with it like green beans or broccoli creates a delicious side.  Besides being an excellent standalone dressing, it is also the base for many vinaigrette variations.  Any of your favorite dried herbs or even a tablespoon of drained horseradish can be added to this recipe for an extra kick.  Since this vinaigrette is made with olive oil, it might solidify in the refrigerator.  If this happens, all you have to do is let the bottle sit in a bowl of hot water for a few minutes and shake well.

Vinaigrette should always be mixed or shaken immediately before use.

Vinaigrette should always be mixed or shaken immediately before use.

2 oz. red wine vinegar or freshly squeezed lemon juice

2 tsp. Dijon mustard

3 garlic cloves, smashed and peeled

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

¾ cup extra-virgin olive oil

 

• Whisk red wine vinegar, Dijon mustard, garlic, salt and pepper together in a bowl.

• Whisk briskly and stream in the olive oil until thoroughly combined.

• Let the dressing sit at room temperature for an hour before removing the garlic and serving.

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