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Erickson Basic Vinaigrette

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Ingredients

1/4 cup red wine vinegar or fresh lemon juice

1 tsp Dijon mustard

1 tsp honey

1 small garlic clove, grated

3/4 cup extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Directions

1. Whisk vinegar, Dijon, honey, garlic, salt, and pepper.

2. Slowly whisk in olive oil until emulsified, or shake everything together in a tightly sealed jar.

3. Taste and adjust acidity, salt, or sweetness.

1. Whisk vinegar, Dijon, honey, garlic, salt, and pepper. 2. Slowly whisk in olive oil until emulsified, or shake everything together in a tightly sealed jar. 3. Taste and adjust acidity, salt, or sweetness.