Creamy Vinaigrette Dressing
photo by Bay Laurel
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup vegetable oil
- 1⁄4 cup sugar (start with less then add to taste)
- 1⁄4 cup white wine vinegar
- 1 teaspoon salt
- fresh ground black pepper
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon mustard powder
- 1 small garlic clove, grated
- 1 small shallot, grated
directions
- Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.
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Reviews
-
easy to make and great flavours. I made this in my blender and it came out great. The shallot was VERY strong but I'm thinking that it will mellow out over night.<br/><br/>update: I've made this many times and love it. For some reason the shallot and garlic amounts are too strong for me (which is strange because I love those) so I've adjusted both to small bits and then I add more to taste. I've also added poppy seeds to it which is DELICIOUS.
RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.