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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml White wine vinegar

  2. 1 tablespoon 15ml Fresh lemon juice

  3. 2 teaspoons 10ml Dijon-style mustard

  4. 1/2 teaspoon 2 1/2ml Roasted garlic

  5. 1/2 teaspoon 2 1/2ml Kosher salt

  6. 1 tablespoon 15ml Light-brown sugar or honey

  7. 1/2 cup 118ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk together all ingredients. Store any unused vinaigrette tightly covered in the refrigerator for up to 5 days.

  2. This recipe yields 3/4 cup of vinaigrette.

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