I tried this one (plus dijon mustard, which I like) and it was very good – thanks! I also added some minced anchovies and, since it was a tad too sour for me, a drop of honey.
I’m fond of this vinaigrette, which is apocryphally Bob Cobb’s original dressing for Cobb salad;
- 3/4 cups vegetable oil
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/4 cup red wine vinegar
- 2 tsp. salt
- 1 tsp. lemon juice
- 3/4 tsp. black pepper
- 3/4 tsp. Worcestershire sauce
- 1/4 tsp. Colman’s mustard powder
- 1/4 tsp. sugar
- 1 clove minced garlic
Combine the dry ingredients, then whisk in the oils, water, lemon juice, and vinegar.
What, the garlic in the oil? I did strain it out, it should be safe. Shouldn’t it?
(I remember seeing expensive bottles of oil or vinegar sold for gifts, with whole cloves of garlic in them. I don’t think I see those any more.)
Unfortunately the botulism spores will infect the oil. Vinegar is acidic enough to prevent this.
Either Vinegar, or sufficiently heated and sealed oil will kill it, but raw garlic in room or fridge temp oil is where the problem can come.
Bumping this because I started mixing in sour cream to some of my dressings, especially my caesar and my balsamic. Adds a very nice creaminess and tanginess. Any other ideas for sour cream salad dressings?
That sounds like a good base for a blue cheese dressing. Maybe a creamy peanut or tahini?