Monday, April 14, 2008

House Vinaigrette

No pictures here, this one is too short. The house vinaigrette recipe is amazingly simple. You're going to need 1 part Dijon mustard, 2 parts red wine vinegar, and 6 parts canola oil. If you take out the mustard, you can probably figure out that the oil to vinegar ratio is 3:1. From what my brief look at other recipes tells me, 3:1 or 4:1 is pretty standard.

Anyway, combine the mustard and vinegar in a blender. Slowly add in half the oil and blend, blend, blend. Transfer everything to a bowl, and slowly add in the rest of the oil, whisking like you've never whisked before the whole time. Your arm will be tired, but it's all right, because it'll be good.

I made this for the asparagus, but it stuck around for a couple of weeks as a salad dressing. It's pretty mustard-y, so I might cut back on that the next time. I'd also add some seasonings and shallots to more of a salad dressing and less of a sauce base kind of feeling. This was easy though, so it'll definitely get used again.

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