Saturday, May 29, 2010

Healthy Vinegrette Recipe (adapted from America's Test Kitchen)

6 tablespoons water
1/4 cup good-tasting olive oil (extra virgin is best)
3 tablespoons wine vinegar (red or white will both work)
2 teaspoons minced shallot
2 teaspoons Dijon-style mustard
1 garlic clove, minced or put through a garlic press
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Shake all ingredients together in a jar with a tight lid. This will keep about a week in the fridge. Bring to room temp before serving (it will go cloudy when cold, this is normal). Shake before serving.

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