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.