If there was just one recipe I could share, this would be it. A good vinaigrette (not vinagarrette, mind you) will make you a better cook, a more accomplished cook, because it can be used so versatilely . . . on a salad or as a marinade for meats or vegetables. You can even spread it on bread to make croutons. So without further adieu:
- 2 cloves garlic
- 1 heaping tablespoon dijon mustard
- 4 tbs olive oil
- 2 tbs basalmic vinegar
*Note that a vinaigrette can be just oil & vinegar. The proportions can be different, this is just a basic ratio of two to one. You can add herbs or spices, or hold the mustard or whatever. Flexible is good.
- 1) Using a mortar & pestle chop the garlic & sprinkle a little sea salt on it, mushing it into submission until it becomes a thick paste. Move the paste into a jar or a bowl.
- 2) add the oil/vinegar/mustard and stir until the ingredients emulsify, coming together into a nectar of the gods.
That’s it. Something so good can be that simple. Try it tonight, it will blow you away.