I went to a family friend’s house for Christmas dinner this year. Everything was excellent, but what stood out for me was the salad dressing. It is the dressing that is light and yummy and I could eat salad all night just to have that dressing. I asked the hostess what brand is it. She said I make it, then she said “Do you have a good memory?” I don’t but for ingredients – if I get the ingredients I can figure out the amounts so I said SURE. She gave me the recipe in 3 seconds flat. And true to form, I remembered the ingredients only 4. Whew!

The very next day – I went to duplicate it. But me being me, dressing has to have garlic and/or shallots. I happened to have both.. so I went to it. I somewhat remembered the ratio of oils, so I pulled out the ingredients and within 10 minutes I had a delicious version of the dressing.. Not exact, as I added a few things, but so good that when I served it to my guests, that is the recipe they asked for. Not the dishes that took me 2 days to make, the one that took me 5 minutes. But I was still excited as I had success!

I call it a house vinaigrette as it is something you could easily find as the house dressing in any Italian restaurant. However, I am not calling it Italian, and when you get to the list of ingredients, you will understand why.

I love it best on a simple salad – mixed baby greens with sliced cherry tomatoes. Or even for dipping that pizza crust that no one likes to finish – at least I don’t, until I found this dressing to dip it in. 🙂

You can serve it over any salad you like or whatever else you find for dipping.



(Makes just over a cup)
1 small shallot, peeled and quartered
2 med garlic cloves
1 TBS PLUS 1 tsp Dijon mustard
3/8 cup canola oil (or peanut, or vegetable oil)
1/8 cup PLUS 1 TBS Extra Virgin Olive Oil
3/8 cup Rice Vinegar (this is why its not Italian – however, if you don’t have or can’t find, use white distilled or cider vinegar with 2 pinches of sugar)
1/2 tsp Kosher Salt
1 tsp Fresh Ground Pepper


The is where it gets difficult.  HA!

Put ALL into a blender, Bullet, Food processor, or whatever you have that chops things up, and blend on high for about 45 seconds.

Taste and adjust seasoning (Dijon, salt, pepper, vinegar) as needed.

Believe it or not – That is IT!

You can serve it right away – but it tastes way better if you let it go over night at room temp. If you put in the fridge over night the oil will solidify and the flavors don’t really meld.

However, if you have left overs, keep in the fridge for about 2 weeks. Bring to room temp about 30 – 45 minutes before serving to allow the dressing to liquify again. Shake and you are ready to serve.

I hope you enjoy this dressing as much as everyone who has had before and after me.

Happy New Year!

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

One response »

  1. Paula Lang says:

    Sounds really good and something I will have to make tonight!!!!!


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