I’m reposting a recipe that I originally posted almost 5 years ago to reflect how I make it now, which is much easier and more scalable. The original recipe called for thinly slicing and pasting 3 garlic cloves in a mortar and pestle, which certainly isn’t insurmountable, but it’s one of those semi-laborious steps that often stops us from making something despite our best intentions. In my current version, I make a double batch of the original recipe, throw everything into a high-speed blender, let the machine blend it into creamy oblivion, and then pour it into a 32oz mason jar that will keep in the fridge for a good while.
The main benefit of having a tasty vinaigrette ready to go in your fridge is self-evident: you’ll likely eat more salads. And, like all recipes, when you make something at home, you get to control the quality of the ingredients. Even the healthy store-bought vinaigrettes use gums and stabilizers, as well as other oils besides olive oil.
I also use raw apple cider vinegar in this recipe to amp up the health benefits. There is evidence that apple cider vinegar may help regulate blood sugar and support weight loss. And it’s incredibly tasty here.
The olive oil will solidify a bit in the fridge, so I usually spoon out the vinaigrette that I want into a small bowl and microwave it for 10 seconds. If I have more time and I’m still cooking, I’ll set the bowl near the stove to warm naturally.
I hope you enjoy!
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Mustard Vinaigrette
Adapted from the mustard vinaigrette recipe (pg 41) in Cook This Now by Melissa Clark
Special equipment:
High-speed blender
6 medium garlic cloves
Rounded tablespoon sea salt
1/4 cup Dijon mustard
1/2 cup raw apple cider vinegar
2 1/2 cups extra virgin olive oil
Put all ingredients into a high speed blender and blend it up! This stores well in a 32oz mason jar in the refrigerator.
