Clinton's Dressings, Classic Vinaigrette & Aioli Dressing

By Golfwidow7

Tips: - The ratio for the classic vinaigrette is 2:1, oil:acid. Use this rule to mix and match citrus or vinegar.
- Use the Peanut Dressing with a chicken satay skewer!

Ingredients

• Classic Vinaigrette
• 1 shallot (minced)
• 1 tablespoon dijon mustard
• 3 tablespoons white wine vinegar
• 1/2 cup olive oil
• Herby Aioli Dressing
• 3 large egg yolks
• 2 teaspoons dijon mustard
• 1 lemon (zest and juice)
• 1 garlic clove
• 1 cup olive oil
• kosher salt and fresh cracked black pepper
• 1/2 bunch flat leaf parsley
• 3 sprigs tarragon
• 3 tablespoons chives
• Peanut Dressing (Bottom of the Jar)
• 1/2 cup creamy peanut butter
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 scallions (chopped)

Details

Servings 4
Preparation time 5mins
Cooking time 10mins
Adapted from thechew.com

Preparation

Step 1

For the Classic Vinaigrette: into a medium bowl, add the shallot, Dijon mustard, white wine vinegar, olive oil, salt and pepper. Whisk together to combine.
Into a mason jar, add the shallot, Dijon mustard, white wine vinegar, olive oil, salt and pepper. Place lid on top and shake well. Serve over a green salad.


For the Herby Aioli Dressing: into the carafe of a blender, add egg yolks, Dijon mustard, lemon zest and juice, garlic, olive oil, salt and pepper. Blend until combined. Once blended, add the herbs, pulse to chop.
Serve over steamed asparagus.
For the Peanut Dressing: use the last 1/2 cup of peanut butter in the jar. Add soy sauce, rice wine vinegar, honey and scallions. Shake well until combined.
Serve over soba noodles