ALL-PURPOSE VINAIGRETTE
"After making this dressing a few times, the only ingredient you'll need to measure is the oil. Don't try to spoon mustard out of the jar with a measuring spoon, use a small whisk to pull out the amount you need."
2 cloves garlic or 1 shallot, minced
3 tablespoons balsamic vinegar or red or white vinegar
2 teaspoons Dijon mustard
Salt, freshly ground pepper
1/2 cup olive oil
Whisk together garlic, vinegar, mustard, salt and pepper to taste in small bowl. Whisk in oil in slow, steady stream to form smooth, creamy, emulsified vinaigrette.
Can be stored in airtight container for 1 week. Shake before using to re-emulsify.
Yield: 3/4 cup
Adapted from source: How to Cook Without a Book by Pam Anderson
"After making this dressing a few times, the only ingredient you'll need to measure is the oil. Don't try to spoon mustard out of the jar with a measuring spoon, use a small whisk to pull out the amount you need."
2 cloves garlic or 1 shallot, minced
3 tablespoons balsamic vinegar or red or white vinegar
2 teaspoons Dijon mustard
Salt, freshly ground pepper
1/2 cup olive oil
Whisk together garlic, vinegar, mustard, salt and pepper to taste in small bowl. Whisk in oil in slow, steady stream to form smooth, creamy, emulsified vinaigrette.
Can be stored in airtight container for 1 week. Shake before using to re-emulsify.
Yield: 3/4 cup
Adapted from source: How to Cook Without a Book by Pam Anderson
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