Home-made Vinaigrette without additives

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crazy4carrots
crazy4carrots Member Posts: 5,324
edited June 2014 in Recipe Swap for Healthy Living

For those of you concerned about additives such as soy in various salad dressings, here is an easy-to-make vinaigrette which keeps in the fridge for as long as you need it.  It's the original 4 Seasons Hotel recipe and I've been using it for about 35 years!

1/2 cup white wine vinegar (or white balsamic)

3/4 cup good olive oil

3 or 4 cloves minced garlic

2 tbsp chopped chives or basil

2 mashed anchovies (optional)

1 tsp dijon mustard

1 hard-boiled egg (optional)

1 tsp liquid honey (if you like a bit of sweetness in your vinaigrette)

freshly ground pepper and sea salt

I use a Braun hand blender for mixing, but a food processor or blender would also work.  You can also add any fresh herbs you prefer.  This makes about 12 oz and keeps for a long time.

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  • sccruiser
    sccruiser Member Posts: 1,119
    edited January 2009

    Yum! Can't wait to try this. Thanks for sharing.

    My dh and I are hooked on Trader Joe's Champagne Pear Vinaigrette. Love it with romaine hearts, apple or pear cut up, avocado and dried sour cherries. Makes a great salad to accompany soup; or we add a chicken breast cooked and cut in small pieces for an entree with some whole grain bread or great SF sourdough bread.

    Also get TJ's Asian Peanut dressing occasionally. Has a nice hot zing to it! We use chopped cabbage, bean sprouts, avocado and candied sliced almonds (I do these myself). Again, add cooked chopped chicken for an entree. 

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  • Jorf
    Jorf Member Posts: 498
    edited February 2009

    Some really good olive oil. A dash of wicked expensive aged balsamic vinegar and a lot more of the cheap stuff. A glob of anchovie paste. A few chopsticks full (the bottle I make it in has a very narrow neck!) of good mustard. A little salt. Mm-mm good.

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  • lexislove
    lexislove Member Posts: 2,645
    edited February 2009

    My favorite recipe is similar to Jorf's, funny how we have the same tastes...lol. Here it goes:

    - Extra virgin olive oil, like Jorf said the good quality

    - 1 tsp Anchovie paste

    -Few dashes of Worchister sauce

    - 1 clove of garlic minced

    - 1 tsp Dijon mustard

    - Half of lemon squezzed

    Pepper / salt....Anchovie paste is really salty already so taste b4 adding salt

    This is basically a caesar sald dressing WITHOUT the raw egg

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  • crazy4carrots
    crazy4carrots Member Posts: 5,324
    edited May 2009

    bumping for WLL

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited May 2009

    This has my mouth watering .... 

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  • Sierra
    Sierra Member Posts: 1,638
    edited May 2009

    I must get the anchovies

    they would make it so nice and rich

    tks

    Sierra (wink)  :))

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  • makingway
    makingway Member Posts: 799
    edited May 2009

    I hate to be the bearer of bad news, but when I was at my local Trader Joes store I was going to purchase some balsalmic vinegar. They had a label posted on the store shelf. It read "the vinegars on this shelf were processed in an environment containing lead". Need less to say, I didn't buy any...darn it I liked that stuff!

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  • crazy4carrots
    crazy4carrots Member Posts: 5,324
    edited May 2009

    Makingway, I have several bottles of balsamic vinegar and have checked them all -- no sign of a lead environment!  They were all imported from Italy.

    Then again, what does "an environment containing lead" actually mean? Does the vinegar actually come in contact with lead?  Probably not.  So I wouldn't worry about it!  JMHO, of course!

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  • Sierra
    Sierra Member Posts: 1,638
    edited May 2009

    as I said

    I have to use the Braggs myself

    otherwise

    can break out

    due to sulphites

    mind you.. I drink some red vinos..

    best

    Sierra :)

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