Stuff Just About Goes On Everything! #Vinegar

Yield 4 ounces. More people to serve? Make more. This recipe is probably enough for 3-4 salads. Over other foods could be 2-4.

Dijon Onion Parsley Vinaigrette Ingredients:

4 Tbsp organic canola oil, or other neutral flavored oil (add last)
1 1/2 Tbsp Dijon mustard
1 Tbsp white wine vinegar
1 Tbsp, no or low sodium broth of chicken, beef, vegetable, or use water
2 tsp minced red onion
2 tsp minced, curly parsley
1 tsp minced garlic
1 tsp lemon juice
1 tsp dried tarragon
1 tsp honey
1/2 tsp sugar
1/2 tsp black pepper
1/4 tsp coarse sea salt

Ideally, Room Temperature, mix all ingredients well, excluding oil, until last. Taste test before adding oil, then taste again after adding oil, it should still taste as good after the oil. Optional, if you’d like it to be creamier, add 1 tsp of mayonnaise before oil. Taste it! Olive oil would be overwhelming if used over certain foods. Neutral Oil makes this vinaigrette more versatile. If used for salads, you could still use broth of choice or plain water. Keep refrigerated until you’re ready to serve. It’ll thicken a bit after chilled. Heat up a few seconds in microwave to serve over: unsalted fries, sliced boiled potatoes (use as warm potato salad dressing), over pasta, rice, chicken, chicken wings, chicken nuggets, meats, burgers, hotdogs, veal, seafood. It’s great drizzled on sandwiches! I kept it covered and refrigerated. Stayed fresh for several days. Taste even better after chilled overnight.

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