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Argan Oil Vinaigrette Recipe

This is your basic Vinaigrette recipe, but with an argan oil twist. Depending on what typs of vinegar you use, you might need to add a little honey to sweeten the pot. If you use balsamic vinegar, then no sugar is needed. However, the flavor of untoasted argan oil is subtle, and some balsamic vinegars might over-power the flavor of the dressing as well.

In this case, we have used untoasted argan oil. You can make the same recipe using toasted argan oil -- which has a very strong flavor. In that case, you can omit the fresh herbs -- as the dressing will have plenty of flavor without them.

Ingredients:

1/2 cup wine vinegar

 1 tablespoon demerara sugar or raw honey

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

2 tablespoons fresh herbs - such as thyme, parsley or basil - minced 1 cup good un-toasted, food grade argan oil


Directions:

Measure all ingredients but the oil into a glass bowl. Wisk to combine non-oil ingredients together. Slowly add the argan oil a drizzle at a time, continuously wisking to create a blended emulsion.

Makes about 1-1/2 cups.
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