Try making this in your classic milk shake machine. It works!

This recipe is adapted from The Joy of Cooking, my "Bible" for the kitchen.  This is very useful as a dressing for potato salad as well as on light, lettuce concoctions.


(The following amounts yield about cup of vinaigrette.)

Combine in a small bowl, using a fork to smooth any lumps in mustard:

teaspoon salt
teaspoon pepper
teaspoon dry mustard

Using a wire whisk, stir into these dry seasonings:

1 tablespoon olive oil
1 tablespoon vinegar or lemon juice*

Beat these ingredients well with the whisk or a fork until they are smooth.

Add: 2 tablespoons olive oil
Beat well again.

Add: 1 tablespoon vinegar or lemon juice*
3 tablespoons olive oil

Peel and add:
2 cloves garlic, crushed

Whisk vigorously.
*I use lemon juice when I am using this vinaigrette for a tossed green salad but a light but tasty vinegar when I am going to use the vinaigrette  for potato salad, which can use the extra "bite" I think.  The choice is very subjective.


When you get used to how the vinaigrette looks when first made, you can make it more easily by

Amounts vary with quantities and intended use, but as long as you stick to the basic proportions and use common sense + your own preferences about seasonings, you can mix this in very large quantities to avoid doing it a tablespoon or two at a time.

Vinaigrette is best made just before ready to use; but even then, give it a last, good whisking immediately before adding to greens or before putting hot, peeled potatoes in to marinate for potato salad.

This recipe has been kitchen tested.

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