Easy homemade creamy vinaigrette
Ingredients
Total time: 10 minutes
1 cup Olive oil*
2 tbsp Balsamic vinegar
2 egg yolks
2 tbsp honey mustard
1/2 tsp Sea salt
Note: I used two types of olive oil in the recipe, garlic olive oil and Brightland’s chili olive oil. Feel free to use only one type of olive oil if you like.
If you find olive oil overpowering you can also use one part of olive oil of your choice and one part of avocado oil.
I used homemade honey mustard. My honey mustard had a little bit of turmeric in it. So the color of your dressing might look a bit different than mine. :)
Directions
Separate the yolks from the eggs. In a blender add the egg yolks, vinegar, honey mustard and salt and start to blend everything at very low speed so that it is not splashing up to the lid.
Open the small opening on the lid of your blender jar and slowly start adding your oils. (I made it in my Vitamix jar which has opening on its lid. If you are using a blender that does not have an opening in the lid just add oil little by little and keep blending until creamy).
Increase the speed of the blender just a little, making sure the dressing does not splash and blend it until smooth and creamy. Adjust salt to your taste. That’s it!
Keep the dressing refrigerated and use it in 5-7 days.
For the salad: I used organic romaine hearts. Lightly massage or toss your greens with the dressing. Add some cooked beans and quinoa, pan seared broccolini, avocado, some chili flakes or chili oil, drizzle more dressing if you want and enjoy! This dressing can really taste great in so many salads. Have fun and get creative with it.
Leave a comment below if you have any questions.
