Vinaigrette with Chile Flakes

August 14, 2013

Vinaigrette with Chile Flakes

Philippe, Tucson CSA

¼ cup white or red wine vinegar
¾ cup olive oil
1 teaspoon salt
1 tablespoon Dijon mustard
1 small onion, quartered
1 clove garlic
1 teaspoon red chile flakes
1 teaspoon Herbes de Provence or Italian Herbs. You can really use any herbs, such as thyme, basil, dill, oregano, etc…

Place all ingredients in blender and blend until very smooth. Bottle it and keep in the refrigerator. I will keep 4 to 6 weeks.

The mustard and onion help emulsify the dressing and it should stay emulsified for a while. If it separates, just shake the bottle vigorously before using.

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