My Favorite Vinaigrette

Prep Time 5-10 minutes


 


Total Time 5-10 minutes


 


Yield approx. 2 1/2 cups


 


Ingredients


 


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


 


Instructions


 


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.


Comments

  • ciholmerciholmer
    edited October 2016

    I've been doing some research on reactive foods since I posted this and have gotten my food sensitivity test that flagged yeasts.


     


    I've been finding a lot of good info on Yasmina Ykelenstam's site (http://healinghistamine.com/) so that has helped out greatly. I understand now why many of the vinegars are not BP and particularly why my beloved balsamic isn't. This is detailed out on the lists that she has at http://healinghistamine.com/histamine-in-food-lists/


     


    So if you want to make this recipe more BP then trade out the balsamic vinegar for either apple cider vinegar or white vinegar. You will probably want to counter balance with the honey though since the white especially can pack a punch.


     


    The panel also shows a sensitivity to mustard so I'm going to have to figure-out another emulsifier to use (egg yoke, mayo or honey).


     


    If you have questions about if an emulsifier is really needed, check out Kenji's breakdown of why in this post - http://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html


     


    I'm still experimenting with making these adjustments so will post what I end up with.


  • edited April 26

    Deleted-found the answer

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