Classic Salad Dressing
1/3 cup red wine vinegar
juice of ½ lemon
1 garlic clove
2 teaspoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
1 teaspoon sugar
¼ cup water
1/3 cup olive oil
2/3 cup salad oil
sea salt and pepper to taste
Add all of the ingredients to a blender and pulse at high speed until the dressing is combined and emulsified.
- Serve or store in the refrigerator.
Notes
Make-Ahead: You can make this dressing up to 3-4 days ahead of time. Keep in the refrigerator until you are ready to serve it and pull out to room temperature, whisk to re-emulsify, and sit for 1 hour before serving.
How to Store: Keep covered in the refrigerator for up to 7 days.
If you do not have a food processor or blender, combine all of the ingredients except for the oil. Slowly drizzle in the oil while continuing to whisk until the dressing becomes emulsified.
Things you can add to this recipe to further enhance are:
Chopped Shallots
Parsley
Thyme
Oregano
Sugar
Honey
Chives
