Here’s a great recipe from the Simply Home Cooking blog:
Bottled salad dressings are one of the worst offenders on the highly processed food scale—rarely will you find one with less than 5 ingredients, and usually most are totally unrecognizable/unpronounceable. Learn to make this from scratch and you’ll never want to buy one again.
This vinaigrette can be used for dressing salads and marinating vegetables or lean meats for grilling.
Makes approximately 1/2 c dressing.
- Juice of 1/2 lemon or 3 T red wine vinegar
- 2 cloves garlic or 1/2 small shallot, minced
- salt/pepper to taste
- 1 tsp Dijon mustard
- 1/2 c good quality olive oil
- Place a small bowl on a towel to keep it from slipping.
- In the bowl, whisk together the lemon juice or vinegar, garlic or shallot, salt, pepper and mustard.
- Whisking constantly, gradually add the olive oil, 1 drop at a time initially, then in a very slow stream. If the mixture separates, stop adding oil and whisk vigorously until combined before adding more oil.
- Adjust seasoning, then use or pour into a glass jar with a tight lid.