All-Purpose Vinaigrette |
Comments: TS Delicious Living |
Yield:4-6
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INGREDIENTS: |
| 3 tbsp |
extra-virgin olive oil or flaxseed oil |
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| 2 tbsp |
balsamic, champagne, or other vinegar, or citrus juice |
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| 1/2-1 tsp |
Dijon mustard or honey, or both |
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minced fresh herbs or other flavorings (optional) |
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| DIRECTIONS: |
- Oil is the foundation to a great dressing. Choose one with a fresh, pleasant fragrance. Pour in a jar with a secure lid.
- To 2 parts oil, add about 1 part acidic liquid, such as vinegar or citrus juice. A good vinegar will never let you down; experiment with balsamic, raw apple cider, champagne, umeboshi, fruit-flavored, tarragon, or sherry vinegars.
- If you like, add an emulsifier, sucha as a dollop of mustard or honey. Optional: Add herbs, ginger, garlic, or other seasonings, plus a generous pinch of sea salt and a little pepper.
- Shake or whisk until blended; taste and adjust sweetness or tartness. Refrigerate. Dressing elements may separate over time; just shake again before serving. On salads, start with less dressing than you think you'll need (you can always add more) before
- tossing gently.
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www.CookingWithRenaLee.com |
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