Homemade Vinaigrette
By: Sheri Caldwell
Updated: March 18, 2013
1/3 cup extra virgin olive oil (EVOO)
1/2 cup acidic liquid (vinegar, citrus juice or wine)
2 tablespoons water
1 tablespoon minced shallot or onion
1 garlic clove, minced
1 teaspoon honey or clear agave nectar, optional
2 teaspoons dried herbs
1/2 teaspoon sea salt
Freshly ground pepper, to taste
Whisk all ingredients together in a bowl until well combined.
Tips:
- Add 2 teaspoons of Dijon mustard as an emulsifier if desired.
- Try assorted herbs and spices for a variety of tasty flavors. Some delicious ideas include oregano, rosemary, parsley, Italian blends, lemon pepper, etc.
Store in refrigerator for up to 3 days.
