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Old 01-12-2015, 01:30 PM   #1
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Mustard Vinaigrette

1 teaspoon crushed garlic
2 tablespoons white wine vinegar
1/4 teaspoon Herbes de Provence
2 teaspoons dijon or whole grain mustard

mix all together in a jar you can get your stick blender in or close with lid and shake well. Allow to sit for 10 minutes to hydrate the Herbes.

Pour in 6 tablespoons of Avocado Oil (or your favorite oil), emulsify with the stick blender or close with lid and shake until mixed well.

My new appliance - Magic Bullet is kick butt for making dressing, etc.

I'm going to use this dressing over shredded cabbage with marinated and roasted flank steak.

I'm also going to see if I can make it a creamy dressing by adding an egg and some heavy cream.
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Old 01-12-2015, 01:50 PM   #2
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Quote:
Originally Posted by PrincessFiona60 View Post
1 teaspoon crushed garlic
2 tablespoons white wine vinegar
1/4 teaspoon Herbes de Provence
2 teaspoons dijon or whole grain mustard

mix all together in a jar you can get your stick blender in or close with lid and shake well. Allow to sit for 10 minutes to hydrate the Herbes.

Pour in 6 tablespoons of Avocado Oil (or your favorite oil), emulsify with the stick blender or close with lid and shake until mixed well.

My new appliance - Magic Bullet is kick butt for making dressing, etc.

I'm going to use this dressing over shredded cabbage with marinated and roasted flank steak.

I'm also going to see if I can make it a creamy dressing by adding an egg and some heavy cream.
I always use the shaken jar method for making vinaigrette-type dressings.

There used to be an hilarious advert for the Magic Bullet on one of those middle of the night promotions on British TV - an English chap with his American "wife" and a group of "friends" supposedly sitting round his kitchen table getting terribly excited about the things he was making with his Magic Bullet. It was a hoot but the MB looked a really useful piece of kit.
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Old 01-12-2015, 06:02 PM   #3
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I don't read labels on products I am definitely going to buy. I can hardly buy dressings cuz I Did read the labels and don't like the oils they too often use.

I too use the "shaken jar" method to make dressings. I make all my own dressings except Catalina French ( Kraft?) which I like on taco salads. Me and Pacanis ( where is he?) like this dressing.

PF, if you are using your majic bullet, doesn't the dressing emulsify and make it creamy? Seems like I read to do this in a blender for a creamy Italian or Caesar dressing. I don't remember them adding either cream or egg.
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Old 01-12-2015, 09:05 PM   #4
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Sounds yummy, Princess...saved this one, too.
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Old 01-12-2015, 09:13 PM   #5
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Thank you!
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Old 01-12-2015, 09:17 PM   #6
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Mustard Vinaigrette

Quote:
Originally Posted by Whiskadoodle View Post

...I too use the "shaken jar" method to make dressings. I make all my own dressings except Catalina French ( Kraft?) which I like on taco salads. Me and Pacanis ( where is he?) like this dressing...

.

I made a decent Catalina dressing from scratch a while ago from a very old recipe, the taste was spot-on, but strangely, it solidified. No amount of shaking could liquify it.

I'm making this one too, PF! Thanks for the recipe!
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Old 01-12-2015, 10:00 PM   #7
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You are welcome.
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Old 01-13-2015, 06:46 AM   #8
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This sounds great, PF. I'm going to try it with macadamia nut oil.
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Mustard Vinaigrette 1 teaspoon crushed garlic 2 tablespoons white wine vinegar 1/4 teaspoon Herbes de Provence 2 teaspoons dijon or whole grain mustard mix all together in a jar you can get your stick blender in or close with lid and shake well. Allow to sit for 10 minutes to hydrate the Herbes. Pour in 6 tablespoons of Avocado Oil (or your favorite oil), emulsify with the stick blender or close with lid and shake until mixed well. My new appliance - Magic Bullet is kick butt for making dressing, etc. I'm going to use this dressing over shredded cabbage with marinated and roasted flank steak. I'm also going to see if I can make it a creamy dressing by adding an egg and some heavy cream. 3 stars 1 reviews
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