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 potatosalad as well as on light, lettuce concoctions.


(The following amounts yield about ½ cup of vinaigrette.)

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

¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon drymustard

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 buta light but tasty vinegar when I am going to use the vinaigrette  forpotato salad, which can use the extra “bite” I think.  The choice is verysubjective.


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

  • putting in a small bowl ½ teaspoon each salt, pepper and dry mustard, then
  • measuring into a cup measurer 1/3+ cups olive oil and 2 tablespoons lemon juice or vinegar,
  • adding this to the seasonings in the small bowl all at once and
  • whisking vigorously; then, adding ½ teaspoon crushed/minced fresh garlic.

Amounts vary with quantities and intended use, but as long as you stick to the basicproportions and use common sense + your own preferences about seasonings, you can mix thisin 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, goodwhisking immediately before adding to greens or before putting hot, peeled potatoes in tomarinate for potato salad.

This recipe has been kitchen tested.

You can find the above and related recipes by tapping here on the Home Cookin’ index.

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