Dijon Garlic Vinaigrette


1 clove garlic, minced (optional)
1 teaspoon dill, tarragon, or oregano (optional)
1 teaspoon Dijon mustard (optional)
salt to taste


In a screw top jar or bowl, combine first five ingredients and shake or whisk
Add olive oil. If using a jar, put the lid on and shake; if using a bowl, whisk until mixture is combined thoroughly (emulsified).




Vinaigrette can be used as a salad dressing, a dip for raw vegetables, or a marinade for any meat. The basic formula is 3 parts oil to 1 part acid. From there, you can add any number of flavorings to change it up. For example, adding Dijon mustard and garlic turns it into French Vinaigrette.
When you make vinaigrette, there are really only two things to keep in mind:
1. Use citrus (lemon or lime) as your acid whenever you are serving seafood or fish
2. Taste the vinaigrette before you serve it. 3 to 1 is only a starting point. If you like it more acidic, add more lemon juice or vinegar.


1.0 Cup


Monday, February 8, 2010 - 6:38am


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