actually good vinaigrette (+ ways to use)
Ingredients
- ½ cup [105 g] extra-virgin olive oil
- 1½ Tbsp balsamic or red wine vinegar
- 1½ Tbsp water (see note*)
- 1 Tbsp Dijon mustard
- 1½ tsp maple syrup or a big pinch of sugar
- 1 garlic clove, crushed through a press, or ½ tsp garlic powder
- Salt
Instructions
In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.
Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.
Notes
* Whether you add this water will depend on what you’re using the dressing for:
- If you’re using it primarily for greens, roasted vegetables, and other low-moisture ingredients, add the water.
- If you’re using it in a salad that has a lot of tomato, cucumber, and other watery ingredients, leave it out.
- If you’re meal prepping it for the week, leave the water out and add a few drops as needed throughout the week.
For ideas of ways to use it, jump above the recipe
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Find it online: https://cardamomandtea.com/36653/vinaigrette/