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Basic Vinaigrette With Variations

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“When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.”
READY IN:
5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
  2. While whisking, slowly drizzle in the olive oil to emulsify.
  3. Taste for salt and pepper.
  4. Variations:
  5. Use any other vinegar you have, including red wine vinegar and balsamic.
  6. Leave out the garlic or add herbs as you like.
  7. Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.

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