I’m not a huge fan of store-bought dressings, so a while back I set out to make a dressing we loved and that was fairly simple.
Depending on what I have on hand, the brand of vinegar and oil might change, but the process for making the vinaigrette is always the same…
With all the ingredients in the processor, I pulse for two minutes and everything is incorporated. The dressing is quickly poured into tupperware containers that hold about two tablespoons each. (If I wait to pour, the oil and vinegar will quickly separate and the garlic will head to the bottom of the bowl.)
The containers get stacked and stored in the door of the fridge. By the time I retrieve one of the containers, the oil and vinegar have separated into layers. So I just run it for a minute under warm water.
I have to mention again, this is a super marinade.
If I have farmers market carrots I might throw two tablespoons of the dressing on them and saute them in the skillet. Heck, you could even take the dressing and rub it over a whole organic chicken.
In fact, tonight, I used it as a marinade for chicken that we threw on the grill. The garlicky goodness was so Darn good.
Hope you are having a great weekend!