It’s been decades since we’ve purchased store-bought salad dressings. Why would we when we can make our own homemade dressings with fresh ingredients (and, just as importantly, no scary ones!) and store it for the coming week? One of the most popular recipes from the New York Times in 2014, this adaptation of Julia Moskin’s Mustard-Shallot Vinaigrette made with Udo’s Oil® 3·6·9 Blend is a staple in our fridge and goes well with a simple salad of mixed greens:
Makes about ¾ cup
½ cup Udo’s Oil® 3·6·9 Blend
1 shallot, minced
3 tablespoons apple cider vinegar (or white wine vinegar)
1 heaping tablespoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
- In a glass container with a tight lid, add shallots, vinegar, mustard, salt, and pepper; place lid tightly and shake until well mixed (using a towel around the lid is recommended);
- Remove lid and add about half of the oil and shake again until the mixture is fully emulsified. Repeat this step with the last half of the oil;
- Use immediately and refrigerate unused dressing for up to one week, making sure to gently shake and re-emulsify for each use.
*Tip: You can reuse empty Udo’s Oil® bottles for storing extra dressing, since the dark glass is best for storing essential fatty acids (EFAs). Once the dressing’s made, use a funnel to pour the remaining dressing back in to the dark bottle for refrigeration. Alternatively, a carafe or other glass would be an acceptable substitute. Just avoid storing good oils in plastic.