Herb Vinaigrette

By corlear

Chef’s Tips: To add color, use a combination of green, red, yellow and/or orange bell peppers.

For flavor variety, substitute Dijon for dry yellow mustard.

Always use a good quality oil and vinegar when making vinaigrette.

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Ingredients

1/4 cup finely chopped bell pepper (any color)
1/2 teaspoon minced garlic
2 teaspoons dry yellow mustard
2 teaspoons minced fresh oregano
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
1/4 cup red wine vinegar

Details

Servings 1

Preparation

Step 1

Mix bell pepper, garlic, mustard, oregano, salt, pepper, oil and vinegar together. Let vinaigrette macerate (infuse flavors) at least 24 hours before using.

Store in airtight container in refrigerator up to 3 weeks. Shake well before using.