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House Vinaigrette

(recipe, Carrie Floyd)

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Introduction

This is the vinaigrette I like best for green salads; the tang from the lemon juice is balanced by the sweetness of the vinegar. It’s also a good dressing with steamed asparagus and potato or grain salads. I like to make this in a suribachi, but it can also be assembled by placing all the ingredients (with the garlic minced first) in a large jar, sealing the lid tightly, and giving the jar a good shake.

Ingredients

1. 2 cloves garlic, peeled
2. Freshly ground black pepper
3. Pinch of coarse salt
4. 1 tsp. Dijon mustard
5. 2 Tbsp. freshly squeezed lemon juice
6. 2 Tbsp. rice-wine vinegar
7. ¾ cup extra-virgin olive oil

Steps

1. In a suribachi (or large mortar bowl), place the garlic cloves, a large pinch of salt, and a couple turns of freshly ground black pepper; pound with a pestle into a paste. Add the mustard, lemon juice, and vinegar, and whisk until smooth.
2. Continue to whisk while adding the olive oil in a slow stream, allowing the vinegar and oil to emulsify. Season to taste with salt and pepper. (This makes a fairly tangy dressing, which I like, but feel free to add more olive oil if it’s too tangy for you.)
3. Pour vinaigrette into a large empty mustard or jam jar, top with a lid, and store in the refrigerator until ready to use. Before serving, give the jar a good shake to mix.