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Fresh Herb Vinaigrette
Ingredients
-
1/3
cup olive oil or salad oil
-
1/3
cup white or red wine vinegar, rice vinegar, or white vinegar
-
1
- 2
teaspoons sugar
-
1
tablespoon snipped fresh thyme, oregano, or basil, or 12 teaspoon dried thyme, oregano, or basil, crushed
-
1/4
teaspoon dry mustard or 1 teaspoon Dijon-style mustard
-
1
clove garlic, minced
-
1/8
teaspoon black pepper
Directions
In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.
From the Test Kitchen
- Variation Raspberry Vinaigrette:Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve
- Variation Balsamic Vinaigrette:Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.
- Variation Orange Balsamic Vinaigrette:Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.
- Variation Ginger Vinaigrette:Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.
Nutrition Facts
(Fresh Herb Vinaigrette)
- Calories 57,
- Carbohydrate (gm) 1,
- Fat, total (gm) 6,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Potassium (mg) 8,
- Iron (DV %) 0,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
sounds lovely; I'll be certain to make it when I have fresh herbs again
2/1/2012 09:45:37 AM Report Abuse