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Thursday September 13, 2007 8:00 pm

Vinaigrette Dressing Recipe




Posted by Jenni Burns Categories: Quick Meals, Recipes, Condiments,

Oil and VinegarMy friend Becky gave me this vinaigrette recipe - I tried it, and it was delicious! I love for , they are light and tasty. She got the recipe from “America’s Test Kitchen Family Cookbook.”

Basic Vinaigrette

Makes about 1 cup
Prep Time 10 minutes

INGREDIENTS:

  • 3/4 cup extra-virgin olive oil
  • 3 Tablespoons vinegar (I usually use basalmic, but the recipe calls for red or white wine vinegar)
  • 2 teaspoons minced shallot or red onion (sometimes I’ll even use a bit of a mild yellow onion instead)
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons minced fresh herbs (thyme, oregano, basil, tarragon, parsely, rosemary or a combination, also you can use about 1/2 teaspoon dried thyme, rosemary or oregano)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS:

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days. When you want to use the dressing, remove from the refrigerator a couple hours ahead of time and bring to room temperature, then shake vigorously to recombine before using. If you are going to use the dressing in a few days you can just leave it out.

 

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