Vinaigrette

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:

mustard vinaigrette

Ingredients:

  • 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. 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. 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.


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2 thoughts on “Vinaigrette

    1. Hi Kimmy, thanks for your comment. Mustard is really a good mixer. If you use it on meat or vegetables, just add a little more to make it really adhere. Hope you enjoy it!
      -Ann

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