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)
How To Do This:
- Assemble your ingredients, find a jar or cruet to store your dressing in. A funnel will be very useful at this point.
- 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.
- Add the mustard, garlic, salt & pepper. Cap your jar/cruet and shake to combine.
- 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 RecipesAncho Oil (16) Basil Oil (10) Lemon Oil (17)
All My Recipe CategoriesAncho Oil (16) Appetizers (9) Basil Oil (10) Beef & Lamb (7) Beverages (9) Breads (10) Brunch (0) Culinary Oils (0) Desserts (2) Dressings & Sauces (14) Leftovers (5) Lemon Oil (17) Marrakesh Oil (1) Pork (5) Potatoes (4) Poultry (10) Rice & Grains (1) Salads (12) Sandwiches (3) Seafood (8) Soups & Stews (6) Sweets (3) Uncategorized (0) Vegetables (4)