Standard Oil and Vinegar

Standard Oil and Vinegar
from the kitchen of Ellen
  • 1/4 cup vinegar (any kind will do, but I prefer Cider Vinegar, also good with Red Wine Vinegar)
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • Kosher salt and freshly ground pepper to taste
  • All ingredients, except oil in container (small jar works well, then you can just shake and store unused portion in fridge for reuse, or can mix with hand blender, Cuisinart, etc.)
  • Add oil and blend thoroughly.  
  • Refrigerate until ready for use.  Let come to room temperature prior to use (10-15 minutes).


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