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When Vinaigrette Becomes a Sauce
Do me a favor, get crazy this Memorial Day and don’t follow the rules!
We get so trapped in imaginary rules around food. One of the best examples is that vinaigrette should only be used on a salad. Who says!?!?! I put it on everything, making it an all purpose sauce for most of my meals. This recipe is just one example but there are endless flavor profiles that work well with all food.
Have fun with dressings, measurements don’t matter, it’s the taste that does. Learn what flavors you like most and add more of them. A tip when using herbs in a dressing, always add in last and stir in to preserve the flavor and freshness.
I hope this inspires you to break the rules and eat…
Prep Time 10 minutes
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup dijon mustard
- 3 to 4 tbsp honey to taste
- 1/4 cup apple cider vinegar
- 4 garlic gloves
- 1 shallot sliced
- fresh herbs of your choice chopped
- salt and pepper to taste
Instructions
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Put all ingredients except herbs in a blender and blend.
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Stir in chopped herbs and taste.
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Adjust the flavor with salt pepper and/or extra honey. Honey can be replaced with sweetener of choice!
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