Prep time: 5 minutes
Here’s a sentence I’d like to say everyday:
When I was living in France, with more boyfriends than I could count, I was taught how to make vinaigrette by a French woman.
Well, it’s all true. I’m going to share the vinaigrette portion with you today.
But its more than vinaigrette, it also makes for a fabulous marinade for grilling and vegetables. It’s very simple and stores well. I like to make it in a jar that has a screw on lid—it’s a great way to mix it each time you use it.
Ingredients:
1 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
1 heaping tsp Grey Poupon mustard
2 Tbs peach salsa (this parts me, not the French lady)
Salt and pepper, to taste
Mix all these together in a jar and shake the pudding out of it. Let it sit and come together for at least 20 minutes before using. If you use it within the week, you won’t have to refrigerate it. Give it a little taste before you serve. I know some of you may want to adjust the vinegar and oil proportions to your taste.
I use this on salads, for marinating vegetable before grilling, as a marinade for chicken and on a mixed bean salad I make.
Its very versatile—find your own uses, too!
your faves