Creamy Vinaigrette Dressing

"I can't fully claim this recipe as my own since I found the original on Allrecipes. I did tweak it just a little based on my own preferences and what ingredients I had on hand. My husband, who I fear is going to turn into a bottle of Ranch dressing, loves this dressing almost as much. I use a microplane to grate the shallot and garlic, that way the dressing is nice and creamy without the need for a blender or food processor."
 
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photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
Ready In:
10mins
Ingredients:
9
Serves:
8
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ingredients

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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

  1. 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.
     
  2. This was delicious! DH and I really enjoyed this and will be making and using this again and again. Followed the instructions and will be putting this in my Favorites of 2012. Made for Spring PAC 2012.
     
  3. This is the first dressing I ever made. I will never buy a vinaigrette again. This was so good I will be eating salad daily until this is all gone. Made for PAC Fall 2009. Thanks for sharing Cat Berner!
     
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RECIPE SUBMITTED BY

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.
 
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