Standby Vinaigrette

I could never understand why someone would buy bottled salad dressing, well, maybe Paul Newman’s Ranch Dressing but that’s about it. It is so simple to make and I’m guessing you would have most of the ingredients at home already. Also, what exactly do they put in it to make the little bits of herbs float and the dressing stay emulsified all the time, lots of preservatives I imagine. This recipe is from Gwyneth Paltrow’s first cook book.

Ingredients

• 2 tsp Dijon mustard
• 2 tsp real Maple syrup
• 1/4 cup red wine vinegar
• 1 1/2 tbsp neutral oil
• 1/2 cup extra virgin olive oil
• Course salt
• Freshly ground black pepper

Directions

Whisk together the mustard, maple syrup and vinegar.

Slowly whisk in the oils, and season to taste with salt and pepper.

Store in a jar in the fridge. The dressing lasts quite a while in the fridge but you can half the quantity if you think it makes too much.

You can also make this dressing entirely in the jar just add all the ingredients and give it a really good shake. It won’t be quite as thick and emulsified but that is entirely up to you. I find that if I have dressing already mixed up in the fridge I’m much more likely to throw together a quick salad to go with lunch or dinner. Enjoy. Sheryl x