As I’ve mentioned so many times before, my dad and step mother loved to cook – they still do. They are both married to different people know, and in each household, their delicious dishes delight all. Both of them make fantastic vinaigrette dressings that are similar, but different in their own ways. Because I learned from each of them, my vinaigrette is similar, but it still has a touch of me in it.
- Olive Oil (to taste)
- Balsamic Vinegar (to taste)
- Minced Garlic (to taste)
- Mustard (dijon is best - to taste))
- Mayonaise – just a little
- The exact amounts will vary depending upon the number of people you are serving and your personal preferences.
- Start with the vinegar. Add garlic, mustard, and a little bit of mayonnaise. Slowly add the olive oil by drizzling it into the container and whisk. I like to prepare all my ingredients in a mason jar. I give it a vigorous shake or ten! The ingredients blend nicely and I can save what I don’t use in the refrigerator.
- If you are wondering about the mayonnaise, it’s a little trick I learned from America’s Test Kitchen Cooking School Cookbook. The mayo helps keep the vinaigrette from breaking – the mayo acts a binding agent and keeps the oil and vinegar from separating.
I made the vinaigrette for a dinner party last night. Saved the remainder in the mason jar overnight and served it again tonight on salad with our Thyme for Rosemary Chicken dish shared on my previous blog post.