Pete’s Quick Vinaigrette

Cheaper and healthier than store-bought salad dressing, vinaigrette is a snap to make at home. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. When made well, vinaigrette is a perfectly balanced dressing that spruces up any salad or vegetable it touches. Because the recipe is so simple—oil and vinegar plus spices—you can start with a basic ratio and tweak it to suit your taste. The standard ratio of oil to vinegar is 3-to-1.

Basic Vinaigrette Recipe
2 egg yolks (1 tablespoon of Dijon mustard or mayonnaise can be substituted)
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 tsp black pepper
1 teaspoon honey
1/4 to 1/3 cup red wine vinegar
3/4 cup extra virgin olive oil
2-3 dashes Crystal hot sauce

In a bowl, combine egg yolks, thyme, garlic powder, vinegar, salt, pepper, honey and hot sauce. Whisk well to combine. While whisking, add olive oil in a slow, steady stream to emulsify. Taste for seasoning. Can be served immediately and it can be stored in the fridge for a week.

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