Are the basic dressing for salads and vegetables. They are very easy to make and some can keep in the fridge at least one week. Use a jar with a tight-fitting lid, a blender (for bigger quantities) or whisk in a small bowl: whatever it is more convenient for you.
SERVES: 1/2 cup
PREP TIME: 15 min
READY TIME: 15 min
CALORIES: 440 (per serving)
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- 6 tbsp extra-virgin olive oil
- 2 tbsp red vinegar (sherry or red wine)
- 1/2 tsp Dijon mustard (the one an only)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
1 Either whisk in a small bowl or mix in a blender: the vinegar, mustard, salt and pepper.
2 Then slowly add the oil, until the dressing is creamy and well blended. Taste and adjust the seasonings. Makes 1/2 cup.
Total Fat: 50g
Instead of olive oil you can use peanut, sesame, walnut, hazelnut or grape seed oil. Instead of red wine or sherry vinegar, use rice vinegar, brown rice vinegar or balsamic vinegar. Or add some crushed garlic, or other herbs.