I make a cup at a time, more rice vin than oil and a nice nub of cleaned ginger in the jar. Shake well. Taste as you pour to see what you like.
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CREAMY HONEY MUSTARD VINAIGRETTE from Half Baked Harvest
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- kosher salt
My wife enjoys this dressing on green salads that include roasted cauliflower, roasted chickpeas or roasted beets. Again, small batch in a jar, shake well.
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Honey Miso
my sisters recipe
- ⅓ cup white miso paste
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons honey
- 1 teaspoon sesame seeds
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¾ cup extra virgin olive oil
Add the miso paste, ginger, garlic, honey, sesame seeds, sesame oil, soy sauce, rice vinegar and olive oil to a jar. Leave room temp in cooler months. This is delicious on Chinese chicken salad.
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"That’s what I lime.
I’ll ask before someone brings it up. Is there a botulism prism with the garlic in oil ?"
was supposed to say
"That’s what I like!
I’ll ask before someone brings it up. Is there a botulism risk with the garlic in oil ?"
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I figured as much 
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Salad dressing for Tomato salad
In a bowl combine:
1 teaspoon sumac
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Add to a 1/2 cup of your fav light olive oil and blend well. Drizzle over assorted sliced tomatoes and top with flaky sea salt and freshly ground black pepper
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there was a discussion on that topic perhaps a. year ago
. Then I whisk in oil until it tastes good. I start off with half of what I want, and usually will add both vinegar and oil until the balance is there, and then salt and pepper at the end. I also prefer dressings that are more tart and also more liquid-like, than thick ones.
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I don’t know what the official Food-Safety Authority Word on that would be *, but between heating the garlic and oil together hot enough to brown the garlic even just to “barely golden” (which I can’t see happening below 247F) and the large amount of lemon juice (which is quite acidic, more so than 5% vinegar), botulism should be a total non-issue.
* Probably “absent rigorous testing in a qualified laboratory, we cannot approve the recipe”…
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champagne vinegar or white balsamic, your fav fresh herbs chopped fine, minced shallots, lemon juice, red pepper flakes, olive oil and one anchovy. whirl in blender and toss into antipasto salad.
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I thought it was just me! Like, why can I cook so many things but can’t do Vinaigrette properly? I can’t even duplicate a plain Oil & Vinegar Dressing from a Peruvian restaurant I like. Salad dressing is one of those seemingly simple things that is actually a tell. Like some chefs say a good tell is whether or not a chef can cook eggs properly. Eggs! Anyway, thanks for posting this and allowing me to vent. Carry on.
…Oh yeah, the reason we’re here. Here’s my only successful one.
- Grapeseed or any Vegetable Oil
- Lime Juice
- Honey
- S&P
I think the difference between good and bad Vinaigrette is proportions. Next time I’ll pay attention to measurements and post them. This is great on Crunchy Romain Salad w/Apples, Robusto Cheese, Avocado, Cranberries, Walnuts & Croutons. Apple Season!
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Spicy cashew dressing and fresh shallot vinaigrette. I make a batch for salads and over roasted veg.
If they appeal to you, I can add the full recipes.
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Recipes please!
May I ask where you are from? Curious about your use of ‘catsup’ vs ‘ketchup’ and wondering if it’s a regional thing.
my version with amounts:
sherry shallot vinaigrette
1 medium shallot, minced (about 4 teaspoons)
1 clove garlic , minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dijon mustard
1/3 cup sherry vinegar
2/3 cup olive oil
in a small mason jar or in a bowl add the shallot, garlic, kosher salt, fresh ground black pepper, dijon mustard, sherry vinegar and olive oil and mix thoroughly — i use a jar (why dirty a bowl and whisk:) put the lid on and shake.
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Spicy cashew:
1 cup cashews, 1/2 cup olive oil, 1/3 cup unseasoned rice vinegar, 1 – 1.5 teaspoons crushed red pepper flakes, 1.5 teaspoons fish sauce, 1.5 teaspoons honey, 1 garlic clove, Kosher salt to taste In a fb until blended well. Then stream in 2/3 cup water until smooth.
Vinaigrette from Alexandra’s Kitchen
3 to 4 shallots, peeled and coarsely chopped
1 cup white balsamic vinegar, my preference is Colavita
1 to 2 teaspoons kosher salt
1 1/3 cups extra-virgin olive oil
Pulse chunks of cleaned shallots in fp until Small dice. Bloom in vinegar and salt for 15 mins in a bowl. Whisk in oil.
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San Francisco. Always heard, read, said “catsup”.
I’ve often wondered about that as well, and once stumbled upon this;
Writing catsup is faster.
Back to the topic; is there a secret to a salad dressing that is good for a week or more? I’d like to make it once, and use it all week. I don’t mind shaking it up, but sometimes it just doesn’t seem to emulsify again. Mustard helps, and maybe honey.
