I’m reposting a recipe that I originally posted almost 5 years ago to reflect how I make it now, which is much easier and more scalable. The original recipe called for thinly slicing and pasting 3 garlic cloves in a mortar and pestle, which certainly isn’t insurmountable, but it’s one of those semi-laborious steps that often stops us from making something despite our best intentions. In my current version, I make a double batch of the original recipe, throw everything into a high-speed blender and let the machine blend it into creamy oblivion.
The main benefit of having a tasty vinaigrette in your fridge is self-evident: you’ll likely eat more salads. And, like all recipes, when you make something at home, you get to control the quality of the ingredients. Even the healthy store-bought vinaigrettes use gums and stabilizers, as well as other oils besides olive oil.
The olive oil will solidify a bit in the fridge, so I usually spoon out the vinaigrette that I want into a small bowl and microwave it for 10 seconds.
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Mustard Vinaigrette
Adapted from the mustard vinaigrette recipe (pg 41) in Cook This Now by Melissa Clark
Special equipment:
High-speed blender
6 medium garlic cloves
Rounded tablespoon kosher (coarse) sea salt
1/4 cup Dijon mustard
1/2 cup raw apple cider vinegar
2 1/2 cups extra virgin olive oil
Put all ingredients into a high speed blender and blend it up! This stores well in a 32oz mason jar in the refrigerator.
