Vinaigrettes

by Brandi Marter July 18, 2016

Rule:  2 parts fat (oil), 1 part acid (vinegar), mustard (to emulsify) and more seasoning that you think necessary.  Vinaigrettes should be REALLY flavorful because you don’t want to drench a salad in oil...I’m pretty sure that wouldn’t fit your macros;)

I usually stick with an olive oil base.  You can play with all kinds of flavored oils if you’d like.  Here’s my base recipe and some variations to get your brain working.

2 c olive oil

1 c red wine vinegar

1 tbsp creole mustard

1 tsp salt

¼ c honey (omit if you’re Whole30)

I’m not talking to you again about that immersion blender.  Get one!  See instructions from “Creamy Salad Dressings”.

Variations:  

Strawberry Vinaigrette - sub balsamic for red wine vinegar and add 1 c pureed strawberries, ½ c honey

Sundried Tomato Vinaigrette - add 1 c chopped sundried tomatoes (the kind packed in oil), ½ c roasted garlic cloves (or 1 tbsp garlic powder if you don’t feel like roasting garlic).

Herb Vinaigrette - add ½ c each of these: basil, thyme, parsley, chives

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