Ingredients:
● 1 1/2 tbsp dijon mustard
● 3/4 cup olive oil
● 1/2 cup red wine vinegar
● 1/2 tsp salt
● 1 tsp black pepper
● 1 pinch garlic powder
● 1 pinch onion powder
Directions:
In a jar with a lid, combine all ingredients. Cover and shake until
thoroughly combined. Chill until ready to serve.
2 comments:
And for anyone who hasn't made and chilled home-made dressing: Olive oil is pretty solid at fridge temperature. The emulsification seems to help somewhat to reduce the amount of solidifying it does, although you may still need to let it warm up a little before pouring. Canola solidifies at lower temperatures so it's another option. Dressings made with fresh garlic are prone to botulism, so should be used within a week or so, although I've certainly gone over that threshold before without worrying too much.
You always have great recipes to share! Thanks so much!
-Kim
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