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Salad Dressing Classic Vinaigrette Recipe

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This recipe for Salad Dressing Classic Vinaigrette is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup extra virgin olive oil
1/2 cup cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1 garlic clove, peeled and crushed
Freshly ground black pepper

Directions:
Directions:
Place all the ingredients in a screw-top pint jar. Screw on the top. Shake vigorously for 20 seconds, until combined. Done.
Shake again prior to use. This will last on the counter easily for a few days; in the fridge it lasts up to 3 weeks, even longer if you remove the garlic before storing.
If you pull it out of the fridge, let it come to room temp to loosen the congealed oil, and then shake it up well.

Ideas for making different vinaigrettes (keep the ratio of oil to acid ((3 parts oil to 1 part acid)) and adjust from there, nothing is off limits.

Use a different vinegar:
Sherry vinegar, rice vinegar, raspberry vinegar, white wine vinegar, champagne vinegar, balsamic vinegar

And/or add some:
Soy and ginger, worcestershire sauce and grainy mustard, Herbes de Provence, Aleppo chile, chopped fresh tarragon, roasted garlic and thyme leaves, honey and mustard, orange zest and curry powder, reduced apple cider and bacon fat, pureed cooked scallion, pureed dill pickles

Number Of Servings:
Number Of Servings:
1 1/3 cups

 

 

 

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