All-Purpose Vinaigrette
I like the flavor of red wine vinegar, but some versions can be extremely acidic. In vinaigrette, the vinegar gets the last word, so make sure yours is good quality. Look for vinegar with acidity between 5 and 6 percent � any higher, and the vinaigrette will be harsh.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
condiments
salads
sauces
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 2 tablespoons dijon mustard
- 2 cups vegetable oil
- 3 large shallots minced (1/4 cup)
- 1 cup red wine vinegar (5 to 6 percent acidity)
- 1 cup extra-virgin olive oil
- 2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- Carbohydrate 11.149919145 g
- Cholesterol 0 mg
- Fat 289.34181529625 g
- Fiber 0.615093742132187 g
- Protein 2.21147178125 g
- Saturated Fat 36.4360118473625 g
- Serving Size 1 1 cup (484g)
- Sodium 1349.63063555 mg
- Sugar 10.5348254028678 g
- Trans Fat 10.794921218975 g
- Calories 2627 calories
1. Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in 2 batches) in a blender jar and combine on low speed for 10 seconds, or blend (in 2 batches) in a food processor. 2. Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.
