Mary's Almost Famous Vinaigrette
Makes 2 cups
This is my most requested recipe! My family enjoys it almost everyday and it's not just for salads. Put it on roasted fish, use it as a flavor boost on grilled chicken, pour over grilled veggies, rub on dry elbows (I kid!).
Juice of 1/2 a fresh lemon (if you don't have a lemon, just skip it!)
1-2 tablespoons balsamic vinegar (cheap stuff is fine but I don't recommend any with flavoring/infusion like fig, etc)
Approx 1/2 cup+ red wine vinegar (I like Regina brand)
1 heaping tablespoon Diamond Crystal kosher salt (use half if using another kind of salt)
1 tablespoon Dijon mustard (I like Maille brand)
1 1/3 cup olive oil (not extra virgin; if that's all you have use half extra virgin and half canola or vegetable oil)
Pour the lemon juice, if using, and balsamic in a large liquid measure (one that holds at least 2 cups) and add red wine vinegar until you reach 2/3 cup. Meaning you want a total of 2/3 cup of acid (a combination of lemon, balsamic and red wine vinegar). Add salt and mustard and then oil until you reach the 2 cup mark on the measuring cup. Blend with an immersion or upright blender. If you don't have either, you can shake this in a mason jar with a lid.
