| BASIC VINAIGRETTE |
This recipe makes enough vinaigrette to dress a salad for two. Increase
portions for a larger group or make enough to store. It stays good for
about a week in a glass jar in the refrigerator.
Ingredients
1 tablespoon vinegar- experiment with
different varieties, we like balsamic
½ teaspoon salt, more to taste- or use soy
sauce in place of the salt
2 ½ - 3 tablespoons high quality extra
virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon honey or real maple syrup
1 teaspoon minced fresh herbs
Freshly ground pepper to taste
Directions
Briefly mix the vinegar and salt with an emulsion blender, food
processor, or whisk. Slowly add the oil in a stream until emulsion forms
add the remaining oil faster but still in a stream. Taste to adjust salt
and add more oil or vinegar if needed. Add mustard, herbs, and pepper
to taste.
portions for a larger group or make enough to store. It stays good for
about a week in a glass jar in the refrigerator.
Ingredients
1 tablespoon vinegar- experiment with
different varieties, we like balsamic
½ teaspoon salt, more to taste- or use soy
sauce in place of the salt
2 ½ - 3 tablespoons high quality extra
virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon honey or real maple syrup
1 teaspoon minced fresh herbs
Freshly ground pepper to taste
Directions
Briefly mix the vinegar and salt with an emulsion blender, food
processor, or whisk. Slowly add the oil in a stream until emulsion forms
add the remaining oil faster but still in a stream. Taste to adjust salt
and add more oil or vinegar if needed. Add mustard, herbs, and pepper
to taste.
