My Blue Kitchen

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Mom’s Vinaigrette

I typically prefer creamy dressings instead of vinaigrette.  In fact, I used to think vinaigrette was boring.  But, if you do it right, it can compliment a salad and even stand in as a meat marinade.  I like this one in particular because it’s very well balanced; not too sour and not too oily.

The Stuff You Need:

1/4 Cup Balsamic Vinegar*

2 Tablespoons Water

1/2 teaspoon Onion Powder

1/4 teaspoon dried Basil, crumbled

1/4 teaspoon dried Marjoram, crumbled

1/2 teaspoon dried Oregano, crumbled

1/4 teaspoon dry Mustard

1/2 teaspoon Garlic powder

1/4 teaspoon fresh ground Pepper

1/2 teaspoon salt

2/3 Cup salad Oil (Try My Blue Kitchen Basil favored oil for an extra burst of flavor)

Here's How It's Done:

  1. Assemble your ingredients, find a jar or cruet to store your dressing in.  A funnel will be very useful at this point.
  2. Pour vinegar and water into your jar/cruet.  Add the onion powder and then the dry herbs, lightly crushing them with your fingers over the funnel.
  3. Add the mustard, garlic, salt & pepper.  Cap your jar/cruet and shake to combine.
  4. Add your oil and shake again to combine.  Store in the fridge.


*Other Vinegar can be substituted.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

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