Simply mix up this vinaigrette and keep it in the refrigerator until needed. Vinaigrettes are great on salads but also work for a fast sauce for cooked meats, seafood, and vegetables.
AuthorChef Chris Koetke
¼cupred wine vinegar
1Tbsp.dried herbs such as parsley, basil or tarragon (or any combination or your favorite herb blend)
¼cupplus 2 Tablespoons extra virgin olive oil
1/8tsp.ground black pepper
Whisk together garlic, vinegar, mustard, and dried herbs in a large bowl. Drizzle in oils, very slowly at first, whisking constantly. As the oils are incorporated into the vinaigrette, add them at a faster pace, whisking constantly.
Add salt, MSG, black pepper and sugar.
Store in the refrigerator until needed. This vinaigrette is best made 1 day in advance. If it separates in the refrigerator, simply let a portion of it warm up to room temperature and whisk it together to recombine.