| Yield: | 1 cup |
| Yield: | 1 cup |
Ingredients
- 2 ounces red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, mashed
- 1/4 teaspoon kosher salt
- 3/4 cup olive oil
Instructions
- Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
- Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 182 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 68 mg |
| Serving Size | 1 of 8 servings |
| Calories | 182 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 68 mg |
Reviews
Served on a green salad with some shaved Parm and was fantastic. It took not time at all to bring together. Needs to be wisked if it sits for more than about 30 min.
This is very simple fast vinaigrette. It get praises from dinner-party guests and my pre-teen daughter alike.
This was my first attempt at a vinaigrette and I’m very pleased with the end result. This dressing is very basic, with a nice hint of garlic, and a good starting point for a beginner! I served it on baby spinach and arugula, with grated parmesan and sliced olives and it was a hit with my hubby…he even had seconds! Thanks Alton!