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Herb Vinaigrette
Anthony

Herb Vinaigrette

This salad dressing comes from one of my favorite cookbooks, The Frog Commissary Cookbook. This IS the dressing you've been looking for.  It can be used on everything from a mixed green salad, steamed broccoli, potato salad, a grilled chicken sandwich, or a topping for a pan roasted salmon fillet.  Very flexible!
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Servings: 1 Mason Jar
Ingredients Method

Ingredients
  

  • 1 egg
  • 1 cup corn oil
  • 1/3 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 1 medium garlic clove minced
  • 1/3 cup minced parsley
  • 2 tablespoons minced basil
  • 2 tablespoons minced dill

Method
 

  1. With an immersion blender, blend the egg until it turns light.
  2. Slowly add the oil to combine until it becomes thick then slowly add the vinegar.
  3. Transfer chopped herbs to a mason jar which you'll keep in the fridge for the rest of the week.
  4. Add the mayonnaise you just made to the mason jar and tighten the lid.
  5. SHAKE! SHAKE! SHAKE!