Curio’s Vinaigrette Template

Makes about 1 cup.

We love homemade vinaigrette! This lemony version is a great base for lots of variations using different herbs and spices. Start by adding one teaspoon of a spice blend or dried herb — Kozani Spice, Herbes de Romance, Comfort Curry, or tarragon would work well.

6 tablespoons neutral oil*
5 tablespoons olive oil
2 tablespoons lemon juice
4 tablespoons champagne vinegar
Zest of 1 lemon
1 medium clove garlic, mashed to a paste
1 heaping teaspoon Dijon mustard
1⁄2 teaspoon honey
Pinch of salt
Black pepper & spices of choice, to taste

Use a whisk or emulsion blender to combine the ingredients until the dressing is creamy & emulsified. Taste, adding more lemon, vinegar or honey, to suit your liking. The dressing keeps for a week or more, tightly covered, in the fridge. It will separate in the cold — just give it a vigorous shake before using, the dressing will re-emulsify. If the olive oil has congealed in the fridge, set the jar in a bowl of warm water for a few minutes, before shaking the jar.

*Neutral oils include: canola, avocado, almond, grape seed, etc.


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