Pat's Salad Dressing

I got a request for this salad dressing and asked my friend Pat for her recipe. She's a chemist by training. She measures everything. I do not. Her dressing always seems to be a bit creamier than mine. I'd suggest you do as Pat does.

This dressing is good on so many things besides a salad. Little green beans served at room temp. A great potato salad. Over a sliced, red tomato. Don't buy dressing. Use this stuff.

Ingredients

Shallots or Red Onion - a couple tablespoons

¼ cup Apple Cider Vinegar

Any mustard will do but creamy is best (and Amora is best...)

¾ cup Olive Oil

Salt/Pepper

Process

I like to chop some shallots or if you don’t have shallot substitute red onion and allow to marinate in the apple cider vinegar. It rounds out the flavor.

if refrigerated, let whatever mustard you are using come to room temp. A better emulsion results if all ingredients are the same temp.

Use more than 1 tbs. There is no ‘correct’ amount. The mustard is the key ingredient in getting the vinegar and oil to stay together and emulsify.

In a small bowl large enough for a whisk, slowly drizzle in the olive oil while whisking. The mixture should thicken and be smooth. It’s ok if a bit of olive oil does not get mixed in right away.

Leave it for a bit and mix again.

Salt and pepper to taste.

Store any unused dressing in the fridge and let the mixture come to room temp before use.

I store mine in an old jelly jar with a lid.

See, she really does store it in the fridge in an old jelly jar. I store mine in an old Amora jar.