Dish Café and Catering Basic Vinaigrette

(courtesy of Nancy Horn, owner and chef, Dish Café and Catering in Reno. Makes ¾ cup, or about 4 to 6 servings)

Tips Tricks Essential Oils Dish3

1 garlic clove or small shallot, peeled and finely minced or grated on microplane
1 tablespoon Dijon mustard (Get real Dijon, made with white wine, not Dijon-style.)
¼ teaspoon kosher salt (or less if you’re using lemon juice)*
½ teaspoon black pepper, freshly ground
4 tablespoons vinegar or a combination of vinegar and lemon juice
½ cup extra-virgin olive oil or a combination of olive oil and a nut oil
2 drops of any citrus essential oil, such as lemon, lime, grapefruit, wild orange, or tangerine, for added flavor and healthfulness

In a small bowl, put all ingredients except olive oil. Whisk well with a small whisk or mix in a blender. Stream in the olive oil very slowly while whisking continuously, or pour through lid opening with blender running. Taste and re-season with salt and pepper, or add more of any ingredient you like, to your taste.

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