Make your own simple and basic vinaigrette then add ingredients you love later and you will never need to buy preservative-filled salad dressing again.
This is just a basis for my salad dressings or marinades. I like to store it in my refrigerator in this basic form until I decide how to use it. At the minimum you should also add a pinch each salt and pepper just before serving. But the additions you can make are limitless.
- ¼ cup dijon mustard
- ½ cup white wine vinegar
- 1½ cup olive or vegetable oil
Combine the mustard and vinegar in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar. Add the remaining 1 cup oil. Secure the lid and shake to combine. Reshake just before serving.