Ingredients
- 2 ounces red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, mashed
- 1/4 teaspoon of kosher salt
- 3/4 cup olive oil
Directions
Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.
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By phoenixnyc_12922545
New York, 72
on December 30, 2010
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Not as good as my mom's but very tasty!
By melaska
Valdez, AK
on April 04, 2009
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This is the best vinaigrette I've ever had. I've tried LOTS of recipes but was always dissapointed. I mean HOW HARD is this??? I was looking here to 'try again' and Alton Brown immediately came to mind. He's the 'go to guy' for me when it comes to recipes. Viola!
I think it needs more salt, but then, I love salt! So taste before adding more. It does need to settle for the hour to round out the flavors. It seemed too vinegary at first so I was skeptical.
When I finally served it with the salad I made for dinner, "Hmmm...now this is good. Another bite, "Wow!" This is REALLY good! Ok, let's dip my left-over pizza crust in this stuff. YUM! Ok folks, "We have a winner!"
Do drain the garlic...I just put in a colander...works great. This is so good on so many different foods. Sprinkle on meats, sandwiches...dipped my pizza crust in it last night - YUM! Try it the original way first then add more herbs if you want to expand.
Thank you Alton, for a winner! I am dying to buy ALL your DVDs...I don't have tv reception so I try to catch your show whenever I can. You're my fave! :
By clkbarr_4398044
Lititz, PA
on March 22, 2009
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...I agree, I will never buy dressing again. This is a PERFECT dressing for any salad, with any meal!
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