Mustard Vinaigrette
If you’re looking for a dressing with some zing, you’re in for a treat! This mustard vinaigrette gets some great layers of flavor from the garlic paste you make before whisking all the ingredients together. We feature it as a salad dressing with our Simple and Quick Wedge Salad and we use a drizzle for our Dill Pickle Roll-Ups. This vinaigrette can also be used as a marinade for chicken or shrimp. Make a double batch, so that you have plenty on hand for those afternoons when you find yourself making a fridge-foraging salad for lunch. You’ll be glad you did.
Ingrediënten
yield: approximately 1⅓ cups (319 ml)
- ½ tsp kosher salt
- 2 cloves garlic minced
- 3 tbsp 45 ml red wine vinegar
- 2 tbsp 30 ml Dijon mustard
- 1½ tsp 2 g dried oregano
- ¼ tsp fine sea salt
- Black pepper as needed (optional)
- 1 cup 240 ml avocado oil
Instructies
- To make garlic paste, sprinkle the kosher salt over the garlic.
- Using a large knife, gather the garlic into a small pile on your cutting board.
- Holding your knife carefully, press and scrape the blade through the pile of garlic at a slight angle to flatten the garlic.
- Scrape the garlic back into a pile and repeat this process until it forms a smooth paste.
- Place the garlic paste, red wine vinegar, mustard, oregano, salt and black pepper (if using) in a small bowl.
- Slowly add the avocado oil in a thin stream, whisking the ingredients constantly, until everything is combined well and emulsified.
- Store this dressing in the refrigerator for up to 10 days
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