The recipe
Ingredients
Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the vinaigrette
Combine all ingredients in the container of a blender and blend until thick and smooth.
Store
Store in refrigerator in a tightly closed jar for up to 2 weeks.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Olive oil
- Forms the bulk of the dressing and carries its fat-based body and mouthfeel.
- Vegetable oil
- Adds more fat, giving the dressing a smooth, rich body.
- Red wine vinegar
- Provides the sharp acidity that balances the rich oils.
- Dijon mustard
- Acts as an emulsifier, helping the oil and vinegar stay blended and thick.
The step that matters
Blending until thick and smooth. Oil and vinegar separate on their own. Blending breaks the oil into tiny droplets suspended in the acidic liquid, and mustard helps keep them from recombining. Blending too briefly leaves a thin, separated dressing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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