My Perfect Vinaigrette
This easy vinaigrette recipe comes together in minutes and stays creamy and emulsified for about two weeks. When refrigerated, the olive oil will solidify—just take it out 30 minutes before using.
Ingredients
- 1 Tablespoon Dijon mustard
- 1-2 Tablespoons Honey
- 1/2 cup Sherry or Red Wine Vinegar
- 1 cup Extra Virgin Olive Oil
Instructions
- Add mustard, honey, and vinegar to a blender.
- Blend on high speed for about 10 seconds.
- With the blender still running, slowly drizzle in the olive oil until fully emulsified.
- Pour into a jar and refrigerate. Shake gently before using.
Nutrition
Serving: 2TablespoonsCalories: 167kcalCarbohydrates: 2gProtein: 0.1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 15mgPotassium: 7mgFiber: 0.1gSugar: 1gVitamin A: 1IUVitamin C: 0.1mgCalcium: 2mgIron: 0.2mg
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