sweetener (honey, brown sugar, w sugar, maple syrup etc.)
vinegar (balsamic, red wine, rice wine)
herbs (oregano, basil, majoram, thyme, dill)
garlic
oil (extra virgin olive oil, avocado oil)
kick (little bit of hot sauce or zesty pepper etc) optional
finely crushed or ground coriander
lemon or lime juice
Instructions
First decision is the type of vinegar. Balsamic is the weakest and you would probably have a ratio of 2-1 where as one of the other vinegars it would be closer to 3-1 (oil to vinegar) but this also depends how tart you want your dressing and you might want to do a little more vinegar.
Next choose a cpl herbs with a primary one that you put a bit more in and a secondary herb. If you're using dried herbs its typically best to make the dressing a little ahead to allow time to soak out the flavour.
Next is the sweetener. Typically I would always use a bit of brown sugar with another type of sweetener like honey or maple syrup as a secondary one to add a certain flavour.
Now just add the coriander, garlic, kick (optional) and then finally do the last adjustment to the oil to acid ratio with lime or lemon juice.
Originally Submitted
3/29/2011
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