This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.
about 1 3/4 cups
- 1/2cup extra-virgin olive oil
- 1/2cup lemon juice
- 1/2cup red-wine vinegar
- 1/4cup Dijon mustard
- 4small cloves garlic, minced
- 1/2teaspoon salt
- Freshly ground pepper to taste
- Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.
To make ahead: Cover and refrigerate for up to 1 week.
Per serving (recipe makes about 1 3/4 cups)
|Mono Saturated Fat||3g|
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