Friday, September 16, 2011

Champagne Vinaigrette

Vinaigrette is so basic, yet so versatile. You can add any herbs, spices or seasonings you want (or change the oil/vinegar to suit your taste too). This particular one is a favorite of mine. It's sweet (honey), acidic (lemon juice/vinegar), pungent (garlic), tangy (dijon mustard) and has a very small amount of heat (tabasco). It just all comes together to make, in my opinion, the perfect dressing. (When everyone is reaching for seconds on salad, you know you're on to something.)

Makes 1 to 1 1/4 cups

1 garlic clove, finely chopped or pressed
2 tablespoons dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce (like tabasco)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

1.      In a large measuring cup or bowl, whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper.
2.      Slowly whisk in the olive oil until the dressing is emulsified.

barely adapted from Epicurious, May 2009 by Patrick and Gina Neely
pressed garlic
dijon mustard
adding honey
adding tabasco
adding olive oil
champagne vinaigrette
dressing the salad

No comments:

Post a Comment