Creamy Vinaigrette

41 Reviews

“A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.” - by USA WEEKEND columnist Pam Anderson

Ingredients

1/4 cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
2/3 cup olive oil

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Metric US

Original recipe yields 1 cup

Directions

Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Nutrition

Amount Per Serving (8 total)

Calories
164 cal
8%

Fat
18 g
28%

Carbs
0.9 g
< 1%

Based on a 2,000 calorie diet

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Reviews (41)

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stacyt

Nov. 13, 2005

"This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig...." See more"

IAMNIECY

Apr. 26, 2006

"This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you will hav..." See moree a creamy delicious dressing!!"

CINAMMONKISSES

Jul. 2, 2006

"I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours, I went to re-try my creation and it had thickened. My only suggestion next time would be to us..." See moree less olive oil."

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