A tangy and herbaceous dressing perfect for elevating your salads and dishes.
5 minutes
A tangy and herbaceous dressing perfect for elevating your salads and dishes.
tablespoons
Lemon Juice, freshly squeezed
0.25 fluid ounces
Garlic Clove, finely minced
each
tablespoons
Himalayan Pink Salt
to taste
to taste
tablespoons
1. Combine Base Ingredients
Whisk together the Dijon mustard, freshly squeezed lemon juice, finely minced garlic, and red wine vinegar in a medium bowl.
2. Season the Mixture
Season the mixture with a pinch of pink salt and a few grinds of freshly ground black pepper. Taste and adjust the seasoning as needed.
3. Emulsify with Olive Oil
Gradually add the olive oil while whisking constantly to emulsify the dressing, resulting in a silky, well-blended mixture.
4. Store the Dressing
Transfer the dressing to a sealed glass container and store it in the refrigerator. It will keep fresh for up to one week.
The simpler the recipe, the more vital the quality of ingredients. Use the best quality Dijon mustard, extra-virgin olive oil, and fresh herbs you can find. The flavor of the dressing hinges on these components.
The tang in your dressing comes from the vinegar. Taste as you go and remember that the sharpness of vinegars can vary. You may need to adjust the vinegar or honey slightly to achieve the perfect balance between tangy and sweet.
When adding the oil to the vinegar and mustard, pour it in a slow, steady stream while whisking vigorously. This will help create a stable emulsion, preventing the dressing from separating. You can also use a blender or food processor for a quicker, more foolproof emulsion.
Fresh herbs are essential for a vibrant flavor. When chopping herbs, use a sharp knife to avoid bruising them, which can make them turn dark and lose flavor. Only add them after the emulsion is complete to keep their bright color and taste.
Allowing the dressing to rest before serving gives the flavors time to meld and the garlic to infuse its flavor throughout. This waiting period can make a significant difference in the depth of flavor.
Comments (0)