The Kitchn: The untraditional formula for a better, more flavorful vinaigrette
The New All-Purpose Vinaigrette
Makes 1 cup
1 medium shallot or 1 clove garlic
1/2 cup acid, such as vinegar or citrus juice
1/2 cup oil, such as olive, grapeseed, or walnut
2 tablespoons liquid sweetener, such as honey, maple syrup, or agave syrup
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Finely mince 1 medium shallot or 1 clove garlic and place into a jar or other container with a tight-fitting lid.
2. Add 1/2 cup acid, 1/2 cup oil, 2 tablespoons sweetener, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Seal the jar and shake vigorously until well-combined and the sweetener is dissolved. Use immediately or store in the refrigerator until ready to use.
Recipe notes: Salad dressing can be stored in the same container it was made in and refrigerated up to one week. Shake again before using.
(Jesse Szewczyk is studio food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
