Prep 10 mins
Cook 0 mins
This vinaigrette recipe is from my childhood. It was always on the table to be served over a green salad. For many years I thought it was my grandfather's recipe because he was a French chef by profession. But, as an adult I learned from my mother that it was really my grandmother's recipe. My bf likes it so much that he makes it himself and he was the one to nickname it "Grandma Itte's". The vinaigrette contains tarragon which gives it quite a bite; it's not meant to be a sweet vinaigrette. I usually make it in an empty 32 oz. vinegar bottle, but you can use a clean mayonnaise jar just as well. Just 1/4 cup of this will add zest to your homemade salads: potato, macaroni, coleslaw, even chicken salad. Or just enjoy it on your next garden salad!
- 1 1⁄3 cups red wine vinegar
- 1 1⁄3 cups canola oil
- 2 cloves fresh garlic, peeled and slivered
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon salt
- 1 teaspoon pepper
- Pour vinegar and oil in container of your choice.
- Peel garlic and cut into slivers (if you are using an empty vinegar bottle like I do, you will want the pieces to go in and come out easily).
- Put the top on the jar and give it a shake.
- Pour a small amount into a measuring cup.
- In this cup measure your tarragon, salt and pepper.
- Stir and use a funnel to pour the mixture into your vinegar bottle.
- Give the bottle a good shake or two and let sit for several hours for the flavors to blend.
- If you are using a mayonnaise jar simply add all ingredients, shake and let sit.