Garlic Vinaigrette

Trinkets's Note:

Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 Cups

• ½ cup olive oil
• ½ cup vegetable oil
• 1⁄3; cup wine vinegar
• 2 -3 garlic cloves
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper

Directions:

1. Place all ingredients in a food processor or blender.
2. Blend until creamy and garlic is shredded, about 60 seconds.
3. Keeps well in the refrigerator.

Reviews

[Jezski]

A tasty vinaigrette. I did cut down on the amount of oil, just our taste. A nice change! Thanks for posting.

[White Rose Child]

I decided to try something new, when I'd run out of ingredients for my favorite vinaigrette- and this did not disappoint! Like the others, I put in extra garlic! I also halved the oil (used water for other half) and the salt. So simple, yet so delicious! It's great because I was able to use half flaxseed oil (with canola), which is so healthy and you can't taste its mustiness here. Made a lovely mild dressing for our roasted vegetables. Thanks for a keeper!

[appleydapply]

I knew since this was from a Louisiana Junior League cookbook I would love it - those ladies can cook! This was very simple and quick to whip up in my mini food processor (I halved the recipe). I usually stir up homemade vinaigrette, and have never tried processing it. It emulsified the oil & vinegar, and gave it a consistency more like a store-bought dressing. What a neat trick. :) Next time I'll mix up a full batch. The kids loved it, too; we served on a romaine salad with tomatoes and a sprinkle of freshly grated parmesan.