| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 1 cup |
Ingredients
- 2 ounces red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, mashed
- 1/4 teaspoon of 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 |
Reviews
I think it needs more salt, but then, I love salt! So taste before adding more. It does need to settle for the hour to round out the flavors. It seemed too vinegary at first so I was skeptical.
When I finally served it with the salad I made for dinner, “Hmmm…now this is good. Another bite, “Wow!” This is REALLY good! Ok, let’s dip my left-over pizza crust in this stuff. YUM! Ok folks, “We have a winner!”
Do drain the garlic…I just put in a colander…works great. This is so good on so many different foods. Sprinkle on meats, sandwiches…dipped my pizza crust in it last night – YUM! Try it the original way first then add more herbs if you want to expand.
Thank you Alton, for a winner! I am dying to buy ALL your DVDs…I don’t have tv reception so I try to catch your show whenever I can. You’re my fave! 🙂
The change I made to the technique is that a day or two before I need the next batch, I mix the oil and vinegar and add the garlic. I let it sit for a day or two, shaking the jar whenever I remember.
I use mason jars that supermarket spaghetti sauce came in because they’re marked with ounces — so easy to measure!