A quick vinaigrette at home is worlds better and usually worlds cheaper than bottled or going out for salad. Plus, substitutions are a breeze.
If you prefer less acidic flavor, balance it by adding a bit of jam, sugar or honey. Make sherry-walnut vinaigrette with: shallot + whole grain mustard + walnut oil + sherry vinegar + chervil + finely chopped toasted walnuts.
Vinaigrette makes an ideal marinade for poultry, meat, tofu, tempeh and veggies.
- 1 clove garlic or small shallot finely chopped
- 1 teaspoon Dijon mustard
- 1/4 cup white or red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh herbs (chives, chervil, parsley or dill)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
In a bowl, combine garlic or shallot and mustard. Whisk in vinegar, and then oil. Stir in herbs and season with salt and pepper.
Per serving: 2 tablespoons, 130 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 80mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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