Veni Vedi Vinaigrette

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  • Yield: 1 cup
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2 ounces red wine vinegar

2 teaspoons Dijon mustard

2 garlic cloves, mashed

1/4 teaspoon kosher salt

3/4 cup olive oil


  1. 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.
  2. 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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