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Ingredients
| lemon juice: 1/4 cup |
| lemon juice: 3 Tbl |
| water: 1/4 cup |
| water: 3 Tbl |
| garlic: 5 cloves (minced) |
| Kosher salt: 1 Tbl |
| granulated sugar: 2 1/2 tsp |
| Dijon mustard: 2 1/4 tsp |
| black pepper: 1/2 tsp |
| dried oregano (leaves): 4 tsp |
| canola oil - for salads, woks and light frying: 1 cup |
| canola oil - for salads, woks and light frying: 1 Tbl |
Greek Vinaigrette
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
Combine lemon juice, water, garlic, salt, sugar, mustard, pepper and 2 teaspoons of the oregano leaves in a blender. Blend thoroughly. Slowly add canola oil while blending until oil is incorporated and dressing is emulsified. Add remaining 2 teaspoons oregano leaves and stir briefly.
Allow to age 24 hours in the refrigerator before serving.
Allow to age 24 hours in the refrigerator before serving.