Prep 10 mins
Cook 0 mins
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. 7/2013: Added a tweak of a little agave or honey to soften the taste.
- 1⁄2 cup olive oil
- 1⁄2 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
- 1 -2 teaspoon Agave (optional) or 1 -2 teaspoon honey (optional)
- Place all ingredients in a food processor or blender.
- Blend until creamy and garlic is shredded, about 60 seconds.
- Keeps well in the refrigerator.
This was a very tasty dressing. I cut the recipe in half used 2 cloves of garlic (we love garlic) and added a touch of sugar and some parmesan cheese. Wonderful. DH gobbled his down on a green salad and said this was one of the best he had. Thank you for posting. Made for Zaar Chef Alphabet Soup tag game 2013.
Quick, easy, delicious. I used all olive oil and added a bit of parmesan cheese to take the edge off of the tartness. I used the full amount of garlic suggested and will definitely make this again.
A tasty vinaigrette. I did cut down on the amount of oil, just our taste. A nice change! Thanks for posting.