Ingredients
- 1 small shallot - brown, peeled, halved
- 10 g white wine vinegar - or verjuice
- 15 g dijon mustard
- 70 g | 2.5 oz light tasting olive oil - or Costco avocado oil
- ⅛ tsp salt
- pinch cracked black pepper
Instructions
- Put shallot into mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down and repeat.
- Insert butterfly and add white wine vinegar, dijon mustard, salt and black pepper to mixer bowl. Set mixer to 2 min/speed 3/MC off and VERY slowly start drizzling oil in to mixer bowl.
Notes
Makes a single portion of salad dressing for a large salad (10+ persons), or two medium portions.
Store in a sterilised glass jar for up to two weeks in the fridge.
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Nutrition
Serving: 20g | Calories: 106kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 11.7g | Saturated Fat: 1.8g | Sodium: 68mg | Sugar: 0.2g
Inspired by Julia Child’s “Basic Vinaigrette Dressing”, found in Julia’s Kitchen Wisdom.