A vinaigrette with an extra kick, compliments of the Inglis/Diem family! This vinaigrette goes well on salads, veggies, and anywhere you'd use a balsamic vinaigrette. It has a lovely extra pop from the mustard, the pepper flakes and the hot sauce, and has a nice balance.
1 cup olive oil
2 Tbsp Lusty Monk Original Sin mustard
8 Tbsp balsamic vinegar
2 cloves minced garlic
1 tsp honey
1 tsp red pepper flakes
2 tsp Pepper Plant or other red hot sauce
pinch or two kosher salt
Black pepper to taste
Mix all ingredients, shake up before each use. Cover and store in fridge.
"Cucumber ... tho' very cold and moist, the most approved sallet alone, or in composition, of all the vinagrets, to sharpen the appetite." — Evelyn's Acetaria, 1699
I love old cookbooks and treatises on food, and vinaigrettes are one of the oldest dressings around.
The history books also recommend a tasty vinaigrette on your mushroom salads, "cold viands," calf's heads, what have you. The point being, don't limit yourself to green salads. (Great on pasta salad or potatoes!)
This vinaigrette is tart but smooth, and will wake up anything you drizzle it over.
Add all ingredients except olive oil in a jar with a secure lid (grab that Mason jar) and shake well. Gradually add olive oil, stirring briskly with a fork, until it starts to thicken slightly. After all the olive oil is in, put the lid on the jar again and give it another few healthy shakes. Serve immediately. Will keep in the fridge for 5 or 6 days. If you refrigerate it, let it get back to room temp again before you use it.
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