I really like to make my own Vinaigrette. This way, I know what’s in it; I can control the amount of salt and vinegar, which we don’t care too much for.
My husband just loves Anchovies added to his salad, so I found some in a jar at one of those high end markets and he went absolutely wild for them. Mind you, they’re not cheap (as compared to the stuff in a tin), so when he finished off one of his jars, I noticed there was all this oil left and it had that potent fish smell and taste to it.
What if I used that oil in the dressing? Let’s try it.
2 Tbsp. Anchovy Oil
4 Tbsp. Extra Virgin Olive Oil
2 Tbsp. White Balsamic Vinegar
1/4 tsp. Mustard
1 Garlic Clove, finely minced
1/2 tsp. dried Oregano
Salt and Pepper to taste
Find some sort of covered glass container that you’d like to keep your dressing in, I use a half pint mason jar.
First into your jar is the vinegar, then the salt, I use just a pinch. Shake well to dissolve the salt into the vinegar. Next in is the Mustard (this helps to emulsify the dressing), what ever type you have on hand, I have Spicy Brown Mustard in our `fridge; give it another good shake. Everybody else, into the pool… Add the remaining ingredients and give it one more health shake.
Isn’t that beautiful? (oops, I forgot the Mustard in the other photo 😀 )
Give it a taste! It does not taste like anchovies! Believe me, I can’t stand anchovies; I gross out ever time I come near them, ACK! But this dressing has that umami flavor, that nice mouth-feel, ya know? It truly is good. And yes, you got it! The basic recipe that I use for any Vinaigrette is 1:3, one part Vinegar to 3 parts Oil, easy-peasy.
Keep your dressing in the refrigerator and it’ll be okey-dokey for a super long time, but I think it’ll be gone pretty quickly. ⭐
Missus Dear Friend was just saying the other day that she too will be making her own salad dressing, so I made an extra jar for her as well.
(As always, remember that a recipe is just someone else’s idea. Take it and make it your own, using different components, like maybe Rice Wine Vinegar or Canola Oil .. the skies the limit 😉 )