Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Aug 17, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Zucchini
 
CHICKEN
 
Pumpkin
 
DANGO
 
Pork
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Italian Vinaigrette
Serves 3 cups
Rate It:
You must login to rate
Courtesy of Union Loafers’ Brian Lagerstrom | Photo by Greg Rannells
September 2016

Italian Vinaigrette
Read the article: Hey Girl, I Made You a Salad

INGREDIENTS

¹∕³ cup distilled white vinegar
2 Tbsp. Champagne vinegar
1 small shallot 
1 small garlic clove
2 Tbsp. whole-grain mustard
1 Tbsp. chopped red bell pepper
1 Tbsp. sugar
1 tsp. kosher salt, plus more to taste  
Pinch of dried oregano
Pinch of dried basil
Pinch of red pepper flakes 
Pinch of freshly ground black pepper
1½ cups canola oil 

PREPARATION

• In a blender, combine the white vinegar, Champagne vinegar, shallot, garlic, mustard, bell pepper, sugar, salt, oregano, basil, red pepper flakes and black pepper on high 20 to 30 seconds.
• With the blender running on medium speed, stream in the oil until emulsified. Season to taste with salt.
• The remaining dressing will keep, covered and refrigerated, up to 2 weeks.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004