Mustard Vinaigrette

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🔪  Dressing can me made up to a week ahead.
• 🥄 If refrigerating leftovers, use half and half olive oil and canola oil so the oil doesn’t solidify in the refrigerator.

Ingredients:

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar or sherry vinegar
• 1 tablespoon fresh lemon juice
• Salt
• freshly ground pepper
• ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
• 1 small garlic clove, minced

Directions:

1. In a small blender (or food processor or whisk in a bowl), blend all ingredients, except the oil. Slowly add the oil and blend thoroughly to combine. Continue blending until the dressing is fully emulsified.

Reheat Options

1. Shake well before each use.