Try this Savory Tomato Vinaigrette recipe, or contribute your own.
- Carbohydrate 12.4855097017536 g
- Cholesterol 0 mg
- Fat 112.958565808965 g
- Fiber 0.527897613366766 g
- Protein 1.05135666694406 g
- Saturated Fat 12.9959876895163 g
- Serving Size 1 1 recipe (159g)
- Sodium 879.8859940619 mg
- Sugar 11.9576120883868 g
- Trans Fat 4.99844821845159 g
- Calories 1055 calories
Step-by-step
- Add all ingredients to a blender.
- Blend on high until smooth and creamy.
Bright crimson droplets cling to the sides of the carafe, suspended in a glossy emulsion that smells sharply of fermented grape and bruised herb. High-speed blending introduces air rapidly, transforming dense avocado oil and watery fruit into a cohesive, opaque dressing that pours like heavy cream rather than separating into distinct layers. Achieving this structural stability relies entirely on the mechanical shear of the blades forcing fat droplets to surround and trap the suspended solids of the heirloom fruit.
Reading the Emulsion Viscosity
When operating a high-powered countertop blender, determining when the process is complete requires careful visual inspection rather than timing devices. Run the motor on high for exactly 45 seconds, then kill the power and watch how the liquid settles against the glass. If visible streaks of oil swirl separately from the tomato pulp, the suspension has failed and requires another 15 seconds of agitation. A properly finished batch exhibits a uniform, velvety texture with microscopic flecks of green basil evenly distributed throughout the red liquid, indicating that the solids have been reduced small enough to remain buoyant.
- If the mixture separates into a pool of oil within two hours of storage, the initial blending speed was too low to create a permanent emulsion.
- Store the finished dressing in a glass jar with a tight-fitting lid for up to four days in the refrigerator.
- Cold temperatures will solidify the avocado oil content, so allow the container to sit at room temperature for 20 minutes before serving.
