Fresh Herb Vinaigrette and Bread Dipping Oil
Mediterranean herb vinaigrette made with lemon, white wine vinegar, and lots of flavor. Use this as a dip for bread, as a marinade for meats and vegetables, or as a vinaigrette for chopped vegetable or pasta salads. Recipe makes 1 cup and is vegan.
Servings 16
Calories 75kcal
Ingredients
Vinaigrette Mixture:
- 3 Tablespoons white wine vinegar or red wine vinegar
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons fresh lemon juice from 1/2 to 1 whole lemon
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 2/3 cup olive oil sub almond oil, avocado oil, or canola oil
Herb Mixture:
- 2 Tablespoons chopped fresh parsley = 2 teaspoons dried parsley
- 1 Tablespoon chopped fresh chives =1 teaspoon dried chives
- 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil
- 1 Tablespoon fresh chopped oregano = 1 teaspoon dried oregano
- 1/2 Tablespoon fresh minced tarragon *optional = 1/2 teaspoon dried tarragon
Instructions
- Add all ingredients except oil to a medium bowl and stir to combine.
- While whisking, slowly stream in the oil to incorporate.
- Pour into a storage jar and chill for 4 hours before use (for best results). Keep for up to 1 week. Dressing will separate and need to be shaken before each use.
Alternate Instructions:
- Add all ingredients (including oil) to a Mason jar and shake vigorously to combine.
Notes
This vinaigrette is designed to be used as a marinade, roasting mix, or dipping oil so it's a little thinner. But it can also be made into a great salad dressing!
To make this into a Greek-style dressing:
- use red wine vinegar
- add in 1 to 2 teaspoons of sugar
- add in 1 to 2 teaspoons of Dijon mustard (this will help the mixture emulsify)
Nutrition
Serving: 1Tablespoon | Calories: 75kcal | Carbohydrates: 0.4g | Fat: 8.5g | Saturated Fat: 1.2g | Sodium: 75mg | Fiber: 0.2g