yield: Makes about 2 1/2 cups
This is our basic vinaigrette, three parts oil, one part acid, pared almost to its essentials—no shallots, no salt and pepper—so that it can be used for many applications.
Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)
Keeps 2 weeks in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (116g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 516 | ||
Calories from Fat: 511 (99%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 56.8g | 76 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 230.2mg | 8 % | |
Potassium 43.1mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.5g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.