Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic
This zesty vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator. Terrific paired with my: Radicchio Salad
Servings: 12 1 tablespoon portions
Ingredients
- 3 tablespoons grainy mustard see my recipe below!
- 2 large garlic cloves peeled and finely grated
- 1/3 cup shallots peeled and finely chopped
- 1/3 cup red wine vinegar
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper fresh cracked to taste
- 1 teaspoon dried herbs Italian seasonings or oregano; crushed with your fingertips
- 1/2 cup neutral oil* such as safflower oil, expeller pressed
Instructions
- Add the first 8 ingredients to a medium sized bowl. Use a whisk to combine. Let stand at room temperature for 15 minutes to macerate.
- Measure the oil in a pyrex measuring cup. Drizzle the oil into the bowl; in a thin stream, whisking to start until emulsified - then a larger stream until all combined and emulsified.
- Store the vinaigrette in an airtight glass carafe or jar with a tight seal. Refrigerate and use within 3 weeks.
Notes
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 91kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 91mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg