Prep 5 mins
Cook 0 mins
Another classic salad dressing. Serving size based on 1/4 cup.
- 2 teaspoons chopped garlic
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup wine vinegar (red or white)
- 1 cup extra virgin olive oil
- Combine all ingredients in a jar.
- Shake well before serving.
- Keeps refrigerated for up to 2 weeks.
Running the whole thing in a chopper or whisking it in a bowl will emulsify the mustard. Great salad dressing--more than the sum of the parts. Neither the mustard nor the garlic is too prominent--it blends into a super tasty dressing, and the mustard gives it the body that a homemade vinaigrette often lacks. My daughter hates mustard and she's OK with this.
Wonderfully fresh tasting dressing. A healthy alternative to store bought varieties, with much better taste. Used white wine vinegar. Remarkably complex flavor for so few ingredients. If you don't try it you will regret it.
Made this last night following the recipe measurements exactly. It looked awful, like curdled milk! I was puzzled as to why. Was it bad mustard, bad oil. Let it sit for a while hoping it was change texture. Decided to throw it away BUT then decided to add another 1/4 vinegar! VOILA! Problem solved. Perfect vinaigrette...creamy and smooth and very tasty. Will definitely do again but on a 2 parts oil to 1 part vinegar.