Vinaigrette

This is my adaptation of a basic vinaigrette. It is extremely pungent and therefore can be used in small quantities, minimizing fat for the flavour.

  • 2 cloves garlic, pressed
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp honey
  • 2 tbs Dijon mustard
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 1/2 cup salad oil
  • 1 tsp toasted sesame oil (optional)
  1. Whisk together all ingredients except oils until well combined.
  2. Whisk in oils one tablespoon at a time, making sure it is fully incorporated and emulsified before adding more. After the first few tablespoons it is possible to add larger amounts at a time. When complete the dressing should thicken somewhat.
Use in very small quantities on salad, and toss well to distribute the dressing thinly and evenly on the salad. This can also be used to boost the flavour of vegetables.

Variation: Reduced fat vinaigrette

  • 2/3 cup water
  • 1 tsp cornstarch
  1. Mix the cornstarch into the water in a small saucepan. Bring to a boil, stirring constantly, to thicken.
  2. Let cool, covered, to room temperature.
  3. Substitute the water mixture for the salad oil in the recipe. Emulsify in the olive oil, then add the water mixture.