Classic Dijon Garlic Vinaigrette

By mitzzy

A nice French tang in a classic vinaigrette. I crush the garlic with a mortar and pestle and use the mortar (bowl) as the vinaigrette bowl. Another neat way to make quick and fresh vinaigrette is to shake it all in a small Mason jar. What's leftover, refrigerate for more salad days ahead. Use this to marinate lamb chops but it's main purpose is to toss with green salads of any description

Ingredients

• 1/4 cup white vinegar (or balsamic, red wine vinegar or part lemon juice)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, finely crushed
• 2 teaspoons fresh minced parsley
• 1/2 teaspoon dry basil
• 3/4 cup vegetable oil
• 1/4 cup extra virgin olive oil

Details

Servings 1

Preparation

Step 1

Combine vinegar, mustard, salt, pepper, garlic, parsley and basil. Whisk to blend or shake (if it is in a jar).

Blend in oil (slower will help it emulsify but so does the mustard). Whisk to blend. Use or refrigerate. Whisk again before serving. Vary the ingredients (herbs, oil, acidic component) as you wish.

Makes abuot 1 cup