“Cooking is the art of adjustment.”
A Few Simple Ingredients for a Perfect Classic!
I utterly and truly love grocery shopping. Not just in a “YAY! I get to shop for and cook something yummy!” but rather a “YAY! I get to look at all the products, compare the produce and meat departments at each of the stores I stop at, cruise desirously and droolingly through the bakery, and finally but certainly not least importantly, check out what OTHER people are buying. I like to try and guess what they’re planning for dinner… is this weird? Yes! Decidedly, but I never promised to be anything but my strange self!
I will admit that I can get a little judge-y when I’m in the check out line. It’s always an exercise in self-control in order that I don’t march over to some people and hold up their prepared foods purchases and exclaim,
“YOU DON’T HAVE TO BUY THIS! IT’S SO SO SO EASY TO MAKE AND IT WILL TASTE BETTER! I PROMISE!”
… and yes I probably would say it in all caps too! It’s a real pet peeve, but I do control myself, just barely.
Pre-made salad dressing is a big one… probably the biggest one. Salad dressing is the EASIEST THING IN THE WORLD TO MAKE! Period. I often don’t even bother making it in a bowl or jar. If it’s only a few herbs, good oil and the acid of choice I just make it right on the salad. But when I decide that the delicate bite of a classic dijon vinaigrette is what I’m after, then I make it in a mason jar and usually make enough for a few salads, or perhaps to use as a marinade for a lovely little pork tenderloin or some chicken breasts before throwing them on the grill.
This recipe is adapted from a Jacques Pepin vinaigrette recipe. He prefers a little less acidity. I am rather more fond of acidic profiles and so altered the recipe to suit my own (& my families) taste buds, but do feel free to adjust accordingly. One of my favourite (and most dog-eared!) cookbooks is “Julia (Child, of course) and Jacques, Cooking at Home”. It is a bible and I HIGHLY recommend adding it to your collection if you don’t already have it.
Enjoy & Namaste!
- 2 tsp garlic, minced (about 2 largish cloves)
- 2 TBSP Dijon mustard (feel free to use a grainy if that is your preference)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ⅓ cup red OR white wine vinegar
- 1 cup good quality extra virgin olive oil (feel free to cut it with a milder tasting oil if that is your preference - I REALLY like EVO so use it straight)
- Combine all ingredients in a resealable jar, shaking to combine. Adjust seasoning to taste.
- This vinaigrette will keep in the fridge for several days, however, garlic can go rancid if left for too long and so if you are planning on keeping it longer than a few days I would suggest adding the garlic at
- Shake before use.