Nice basic vinaigrette
- Carbohydrate 3.55047354982027 g
- Cholesterol 0 mg
- Fat 3.53590458793708 g
- Fiber 0.172510413327324 g
- Protein 0.364913125550565 g
- Saturated Fat 0.477335833945478 g
- Serving Size 1 1 Serving (25g)
- Sodium 46.6213334302594 mg
- Sugar 3.37796313649294 g
- Trans Fat 0.101063333463484 g
- Calories 49 calories
Step-by-step
- Mix all ingredients together (except for the oil) in a non-reactive bowl.
- Slowly pour the olive in and whisk together.
Building the Stable Emulsion
Working within a tight fifteen-minute window requires relying on proper mechanical action rather than complex equipment. Combine the vinegar, minced garlic, mustard, sweetener, and seasonings inside a non-reactive ceramic or glass bowl to prevent unwanted metallic flavors from transferring into the acid. Whisking vigorously while streaming the oil in a thin, continuous thread forces the fat droplets to suspend uniformly within the vinegar. Watch for the mixture to transition from translucent to an opaque, thick consistency, which visually signals that a stable emulsion has successfully formed without breaking.
Maximizing Leftover Potential
Prepared dressings actually improve after twenty-four hours in the refrigerator as the raw garlic mellows and penetrates the surrounding lipids. Transfer the container into the coldest part of the refrigerator, where the mixture will maintain optimal quality for up to five days. Cold temperatures will cause the olive oil to solidify slightly, so allow the jar to sit at room temperature for twenty minutes before shaking vigorously to reincorporate the ingredients.
