Vinaigrette

By merehodge

Ingredients

• 1 cup flavorless vegetable oil, canola or safflower
• 1/2 cup white wine vinegar
• 2 tablespoons balsamic vinegar
• 1/2 cup finely minced red bell pepper
• 1/3 cup finely minced white onion
• 1 1/2 1 1/2 teaspoons finely minced garlic
• 1 1/2 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper

Preparation

Step 1

1. In medium bowl, whick together the oil and vinegars. Add the red pepper, onion, garlic, salt and pepper and whick until well mixed.

2. Transfer to a lidded glass or rigid plastic container and allow to sit at room temperature for 12 hours before using. The vinaigrette will keep for up to 1 week in the refrigerator. Allow to reach room temperature and shake well before using.