Oil and Vinegar Vinaigrette

Total Time
10mins
Prep 10 mins
Cook 0 mins

A terrific all-purpose dressing always in the refrigerator ready to garnish any salad. I recently added 4 strips of anchovies to the recipe and it is wonderful.

Ingredients Nutrition

Directions

  1. Pour lemon juice in measuring cup.
  2. Add enough vinegar to make 1/2 Cup of liquid. Combine lemon juice, vinegar, dry mustard, garlic, salt and pepper in blender.
  3. With motor running, slowly drizzle in the oil.
  4. For a creamier dressing, whisk in 1 Tbsp of mayonnaise and 1 Tbsp freshly grated parmesan cheese to ½ Cup of dressing before tossing with greens.

Reviews

(2)
Most Helpful

I eat a lot of salads so I use a lot of dressing (never buy them anymore with the abundant and terrific recipies here!!). I meant to add anchovies but forgot. Oh well, next time I will. Good dressing.

Tebo April 23, 2008

Very good. We had this on romaine with some parmesan cheese sprinkled on. DH said it was just what he would expect on a caesar salad if he was at a nice restaurant. I loved that emulsified so easily - I used my stick blender since I had it out for another recipe. I also like the basil, which really came through. Thank you!

CraftScout June 15, 2007

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