Classic Vinaigrette and Marinade

Name: Classic Vinaigrette and Marinade
Yield: Makes ⅔ cup, 6 Servings
Ingredients: ¼ teaspoon Freshly ground black pepper; ¼ teaspoon unbleached cane sugar; 1 teaspoon Dijon or spicy brown mustard; ½ teaspoon sea salt; 2 tablespoons champagne vinegar or white wine vinegar; 2 tablespoons champagne vinegar or white wine vinegar; 1 teaspoon Dijon or spicy brown mustard; 1 tablespoon freshly squeezed lemon juice; 7 tablespoons extra-virgin olive oil; ½ teaspoon liquid sunflower lecithin (see box; optional); 1 tablespoon garlic-infused olive oil

Preparation info

Makes ⅔ cup ,
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This is an excellent staple to count on whenever you need a salad dressing or marinade that everyone is sure to love. It’s rich, but because it’s so flavorful, a little is all you’ll need to make your dishes pop. Use it to dress plain or fancy salads or coleslaw, or try it as a marinade for firm tofu or tempeh.

Ingredients

7 tablespoons extra-virgin olive oil
1 tablespoon garlic-infused olive oil
½

Garnish
Gluten-free
Vegan

Method

Put the olive oil, garlic-infused oil, and optional lecithin in a small bowl or measuring cup and whisk until completely emulsified. Put the vinegar, lemon juice, mustard, salt, pepper, and sugar in a separate small bowl and whisk to combine. Gradually whisk the oil mixture into the vinegar mixture, pouring it in a slow, thin stream and whisking vigorously after each addition until well combine