Fresh Herbal Vinaigrette
These little bottles take less than five minutes to whip up and are delicious and charming. They’re a perfect compliment to fresh bread, salad, or pasta and make a great gift for a dinner party.
Fresh herbs are what make this recipe special. Raw, unpasteurized vinegar is also important. Homemade vinegar is even better! And be sure to use the best quality olive oil accessible to you.
Ingredients
Makes a 6 oz hot sauce bottle worth, plus a little extra for snacking.
3 tbsp minced fresh herbs (I used Cuban oregano and Vana tulsi, but you can use any of your favorite herbs including: basil, garlic, thyme, sage, etc.)
60 ml good quality olive oil
70 ml raw, unpasteurized vinegar
2 tbsp brown sugar (or sweetener of choice)
1 heaping tsp salt
1/2 tsp cracked black pepper
Method
Combine all ingredients in a bowl or 16 oz glass measuring cup and whisk well.
Taste and then add more sugar, salt, and vinegar to your liking.
Use a funnel to bottle your vinaigrette. I use the extremely profession method of whisking vigorously and then immediately pouring the vinaigrette into the funnel to make sure an equal amount of oil and vinegar makes it into the bottle, but feel free to use your own instinctual method for ensuring an equal ratio makes it into the bottle.
Enjoy!
I store my vinaigrette in the fridge for longer-term use, but it’s perfectly fine to leave out on the table or counter for the evening.
