Making a big batch of your favorite vinaigrette is a great way to save time (and money!) and might even encourage more salad-eating at your house. My mom always has a big glass jug of her signature recipe on hand, which she whips up in the Cuisinart when her supply gets low. Her dressing is a blend of shallots, Dijon mustard, balsamic and red wine vinegars, extra-virgin olive oil, and salt and pepper. It seems to never go bad just sitting on the kitchen counter, and we just give it a good shake before using.
Do you have a go-to dressing you use all the time? Or are there seven different bottles of vinaigrette in your fridge??
From: Heidi | 7/28/10 at 1:27 pm
Years ago Everday Food had a 'vinaigrette 101' article with a 'standard formula' for making vinaigrette and several recipes too. Would it be possible to post something like that on the blog?
From: Carla Lalli Music | 7/28/10 at 4:35 pm
Hi Heidi,
You have an amazing memory—that story ran in our very first issue (Jan/Feb 2003)! Here is the link to the basic instructions: http://www.marthastewart.com/article/how-to-make-vinaigrette
And for the other recipes that ran with the story, click on each:
Romaine with blue cheese vinaigrette
Hot potato salad with scallion vinaigrette
Tuna and egg sandwich with garlic vinaigrette