Versatile Vinaigrette
Prep time:
5 mins
Yield: 1.5 Cups
Description
Versatile Vinaigrette is the dressing we most use. The formula works for lemons as well as most any vinegar including red wine, white wine, and sherry vinegars. Mild, sweet rice wine vinegar also called for in the formula rounds out the more acidic ingredients and the hefty scoop of Dijon mustard ensures an appealing, emulsified dressing.
Ingredients
- 2 large garlic cloves (or 1 large shallot per 2 cloves of garlic), minced
- 1/4 cup fresh lemon or lime juice, red wine or white wine vinegar, or sherry vinegar
- 2 tablespoons each: Dijon and whole grain mustard
- 2 tablespoons rice wine vinegar
- Salt and ground black pepper
- 1 cup extra-virgin olive oil
Instructions
- Whisk or blend garlic, lemon juice or vinegar, mustard, rice wine vinegar, a big pinch of salt and several grinds of pepper in a medium bowl or—if you’ve got one— a 1 quart liquid measuring cup, or a blender canister. Slowly whisk in the oil (I frequently pull out my hand mixer fitted with the whisk attachment) or process it in the blender, first in droplets then in a steady stream to make thick vinaigrette. Pour into a jar and refrigerate. (Can be refrigerated up to 1 month.)