Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Archive for February, 2014

Oil and Vinegar Dressing

Monday, February 03rd, 2014

Tasty Oil and Vinegar Dressing

2 tsp wine vinegar, white or red
6 tbsp light olive oil
½ tsp Dijon mustard
1 whole garlic clove, peeled
Just a pinch of sugar
Salt and freshly ground black pepper, to taste

To prepare:

1. In a screw-top jar with a secure lid, combine all ingredients and mix by shaking well.
Leave to infuse
2. Don’t leave the garlic in for more than a few hours, or you’ll get a bitter taste instead of the desired light garlic scent.

You may also like to try these variations:

Instead of Dijon, use wholegrain mustard
Instead of garlic, try shallot, peeled and halved. Remember to remove after several hours.

Try a pinch of dried herbs. If you’d like to use fresh herbs, be sure and add them just before serving; they’ll discolor and become limp if left sitting too long in the dressing.

Chopped capers and/or anchovies heighten the Mediterranean flavor when added to the vinaigrette.

For a delicious blend-in, try a ripe avocado, calorie-rich but full of healthy oils.

Create a creamy version with the addition of 1 tbsp of light mayonnaise, low fat crème fraiche or low-fat Greek yogurt. You can also pour these dressings over blanched vegetables like broccoli and fine greens, or shrimp salad.

Prep time: 5 minutes

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