See Also: Cooking Club · Dressings and Dips · Salads
Vinaigrette Made to Order
From Dorothy McNett's recipes at www.dorothymcnett.com. A basic recipe, you get to change it each time you make it! Try a variety of oils, vinegars and also use local fresh greens of all varieties. You will never want to use a bottled dressing again once you "get the hang" of creating your own!
1/3 cup extra-virgin olive oil
2 - 3 tablespoons of your choice of vinegars, using less of the stronger varieties
1/2 teaspoon fine sea salt
1/4 - 1/2 teaspoon freshly ground black or white peppercorns, or use a pepper blend
1 teaspoon raw sugar, honey, or maple syrup
Combine all ingredients in a glass measuring cup, whisk well. Use this as is, or add any of the following variations as desired.
Mustard Vinaigrette: Add 2-3 tablespoons (or less) your choice of any of the many quality mustards available. I especially like to use champagne mustard, or dill mustard, to make a great dressing for any fresh greens.
Citrus Vinaigrette: Substitute the grated rind and juice of half a lemon, orange or grapefruit for the vinegar. Grapeseed oil and olive oil used half and half with this make a great combination.
Creamy Vinaigrette: Whisk in 1/4 cup half and half, or heavy cream, and use within the day.
Recipe created 1994-05-17.
© 1996-2013 Dorothy McNett. All Rights Reserved.