This viscous vinaigrette is anything but #basic. It is literally the most versatile dressing, sauce, and marinade…aka the best vinaigrette evaaa. Whatever you want to call it, however you want to use it, this mixture always delivers.
I get the most compliments on my salad dressings – mostly because a lot of people aren’t that into salad. But all of a sudden, when this coats the bowl and makes arugula glisten, people start joining the clean-the-plate club.
And let’s be honest, at the end of a long day, especially in the winter, the last thing you want to eat is a salad. This homemade vinaigrette helps you stay on track with eating healthy and makes you crave salad. Crave it!
This is my right hand gal, the Ethel to my Lucy, the K-Ci to my Jojo. You know you’ve done it right when the sound goes from mixing a liquid to more like stirring a thick pureed soup – a special *glug glug* sound. It will look completely creamy without any streaks or dots of oil. If it separates in the fridge, just shake it up until it emulsifies again.
Oh, one thing. I only use Maille original dijon mustard. This is not a sponsored post it just is what makes the vinaigrette special. I love mustard, almost as much as the artist formerly known as Prince, but Maille’s dijon has the right balance of zingy and tartness without being overpowering.
Use it on green salad, grain mixtures, and make sure to try it as a marinade for chicken and fish. You can easily jazz it up with fresh or dried herbs – giving it different flavor profiles. It’s bomb.com any which way.
- • 1 garlic clove, pressed
- • 3 tablespoons Dijon mustard
- • 3 tablespoons fresh lemon juice
- • ¾ cup + 1 tablespoon extra virgin olive oil
- Squeeze the garlic through a press into a jar.
- Add the Dijon and lemon juice and stir to combine.
- Slowly pour in the olive oil, mixing thoroughly until emulsified. You can also close the jar and shake vigorously.
- The mixture should be thick without any streaks of oil. This can last in the fridge, tightly sealed, for about two weeks.