Tuesday, June 14, 2011

Mustard Vinaigrette

Today's Bennett Salad with Mustard Vinaigrette.

Salad dressing, why in the world should you make your own salad dressing? After all, there are hundreds of varieties of salad dressing to choose at any grocery store. If you have read this little old blog for any length of time, you will be able to guess the first reason I make my own salad dressing. Okay, you may be able to guess the first two reasons; I'm a tightwad and I'm a dork who likes to make all her own food. There are a couple of other very good reasons you might want to get out your blender (or a whisk) and a few items from your pantry and whip up your own dressing.
My sweet sister is struggling with gluten and soy intolerance. These are tough items to avoid nowadays. Once you start looking around you will be amazed at the variety of products that contain wheat and soy. It's in nearly every pre-made and processed food that is available in a regular grocery store. Not too big of a problem if you have access to a good natural foods store and are able to shop there. However, making your own dressing allows you to save time and money and best of all, you can tailor it exactly to your families needs and preferences. Do you want raw vinegar and organic olive oil? Go for it! No garlic? No problem! Sugar instead of honey? Get out that sugar bowl! That is the beauty of making it yourself, you can make it your way!

Mustard Vinaigrette

1/4 cup whole-grain mustard
1/2 cup cider vinegar
2 to 4 small cloves garlic (your preference, I like 4)
1 teaspoon honey
1/2 teaspoon salt
a few grinds of black pepper
1 cup olive oil or a mix of oil (I use half olive/half peanut)

Measure mustard, vinegar, garlic, honey, salt and pepper into your blender container. Buzz it a few times to mix. I have a covered hole in the center of my blender container lid that I can uncover and pour into, you probably do too. Remove the cover of the hole and slowly pour in the oil while the machine is running. It should emulsify and thicken up immediately. You can't fail with a vinaigrette using this method. Taste your lovely concoction and see if it needs more salt or pepper. When it's just how you like it, pour it into a jar and refrigerate until you need to drizzle it over your lovely salad.

Lookey there! You just made your own salad dressing. Good job!


Susan Lindquist said...

... besides, it's fresher and zingier when you make it yourself!

Heather said...

OK, so weird, I was just looking for a good mustard vinaigrette, and I decided to take a break and do some blog reading, and here is the perfect recipe! Sounds so yummy.