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Dressing Your Best

Kevin and I have been cooking more and more. While it's easy to pick up premade bottles and packages of things, making it yourself gives you complete green control! You can choose ingrediants yourself and you can nix the chemicals you don't need. Here's a recipe for homemade vinaigrette that is just delicious. You can store this in a reused jelly jar in your cabinet (not the fridge!) Lasts for weeks (if you don't eat it all up right away!)

Lindsay's Homemade Vinegrette

1/2 cup white wine vinegar
juice of 1/2 lemon
2 teaspoons Dijon mustard
2 teapsoons whole-grain mustard
1 teaspoon sugar
1 cup olive oil
sea salt and freshly ground pepper

Put vinegar, lemon juice, mustard and some salt and better in the food processor (you can use a hand blender for a thicker dressing if you'd like), then slowly pour in your olive oil and viola, istant dressing. Kevin and have made a few adjustments to this recipe, you can too. We add 1 clove of garlic and a few olives for taste. Also if we're out of the whole-grain mustard we just put in some extra Dijon. Easy as pie.



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