Make-Ahead Vinaigrette
by BarryA
WHY THIS RECIPE WORKS
In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio of extra-virgin olive oil to vegetable oil, which prevents the oil molecules from bonding together and solidifying in the refrigerator while still allowing the distinct flavor of the olive oil to come through. The dressing template is adaptable to a variety of oils and acids, as well as aromatics and fresh herbs.
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INGREDIENTS
- 1 tablespoon mayonnaise
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 cup wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup vegetable oil
INSTRUCTIONS
Regular or light mayonnaise can be used in this recipe. Do not use blackstrap molasses. You can substitute toasted hazelnut or walnut oil for the extra-virgin olive oil.
1. Combine mayonnaise, molasses, mustard, and salt in 2-cup jar with tight-fitting lid. Stir with fork until mixture is milky in appearance and no lumps of mayonnaise or molasses remain. Add vinegar, seal jar, and shake until smooth, about 10 seconds.
2. Add ? cup olive oil, seal jar, and shake vigorously until thoroughly combined, about 10 seconds. Repeat, adding remaining ? cup olive oil and vegetable oil in 2 additions, shaking vigorously until thoroughly combined after each addition. (After third addition, vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.) Refrigerate for up to 1 week. Shake briefly before using.
Sherry-shallot Vinaigrette: Substitute sherry vinegar for wine vinegar. Add 2 teaspoons finely minced shallot and 2 teaspoons minced fresh thyme to jar with mayonnaise, mustard, and molasses.
Lemon-garlic-chive vinaigrette: Substitute lemon juice for wine vinegar. Add 2 teaspoons finely minced fresh chives and 1 finely minced garlic clove to jar with mayonnaise, mustard, and molasses.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 cup (259g) | ||
| Recipe Makes: 1 cup | ||
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| Calories: 1446 | ||
| Calories from Fat: 1390 (96%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 154.4g | 206 % | |
| Saturated Fat 18.7g | 94 % | |
| Monounsaturated Fat 105.1g | ||
| Polyunsanturated Fat 23g | ||
| Cholesterol 5.3mg | 2 % | |
| Sodium 304.2mg | 10 % | |
| Potassium 347.7mg | 9 % | |
| Total Carbohydrate 17.3g | 5 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 16.8g | ||
| Protein 0.8g | 1 % | |
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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. |
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Calories per serving: 1446
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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