My Favorite Vinaigrette

Prep Time 5-10 minutes


Total Time 5-10 minutes


Yield approx. 2 1/2 cups




3 cloves pressed garlic (approx. 2 tablespoons)

1 1/2 cups balsamic vinegar

1 chopped shallot (Optional)

2 tablespoons Dijon mustard

1/2 tablespoon raw honey (Optional)

1 tablespoon dried basil

2 teaspoons dried oregano


1/2 cup olive oil or avocado oil

1/2 cup XCT/Brain Octane Oil




Press the garlic and set aside while you gather the rest of the ingredients (See Jo Robinson's 'Eating on the Wild Side' page 50)


Method 1 - Will have a 'loose' quality that will separate.

- In a large bowl, whisk together all ingredients.


Method 2 - Will have a thick/creamy quality and will not separate

- Put Oils in a measuring cup or other container that pours well


- In a blender put the garlic, balsamic vinegar, shallot (if using), mustard, honey (if using), basil and oregano. Cover and blend at medium speed.

- While it is running, Remove the center cover from the blender and pour in oils in a continuous stream. Pour at a speed that will take 15-20 seconds to pour. If it comes out too thick, use water to adjust consistency.



Store at room temperature for up to 2 weeks or refrigerate for up to 6 weeks


Note, fresh herbs can be used but dried tend to be a bit stronger and will give a more complex dressing.


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