Make-Ahead Vinaigrette

Ingredients

• 1 tbsp mayonnaise (regular or light)
• 1 tbsp molasses (do not use blackstrap)
• 1 tbsp Dijon mustard
• 0.5 tsp Salt
• 0.25 cup wine vinegar
• 0.5 cup extra-virgin olive oil (can substitute toasted hazelnut or walnut oil)
• 0.25 cup vegetable oil

Steps

1. 1

   Combine 1 tablespoon mayonnaise, 1 tablespoon molasses, 1 tablespoon Dijon mustard, and 1/2 teaspoon salt in a 2-cup jar with a tight-fitting lid.

2. 2

   Stir the mixture with a fork until it is milky in appearance and no lumps of mayonnaise or molasses remain.

3. 3

   Add 1/4 cup wine vinegar to the jar, seal the lid, and shake until the mixture is smooth, about 10 seconds.

4. 4

   Add 1/4 cup of the olive oil, seal the jar, and shake vigorously until thoroughly combined, about 10 seconds.

5. 5

   Repeat the process, adding the remaining 1/4 cup olive oil and the 1/4 cup vegetable oil in two separate additions, shaking vigorously for 10 seconds after each addition.

6. 6

   Check the consistency; after the final addition, the vinaigrette should be glossy and lightly thickened with no pools of oil on the surface.

7. 7

   Refrigerate the vinaigrette for up to 1 week. Shake briefly before using to re-incorporate.

Notes

Regular or light mayonnaise can be used. Do not use blackstrap molasses as it is too bitter. You can substitute toasted hazelnut or walnut oil for the extra-virgin olive oil for a different flavor profile. The 2:1 ratio of olive oil to vegetable oil prevents the dressing from solidifying in the fridge.

Nutrition per serving

• condiment
• salad dressing
• vinaigrette
• make-ahead
• vegetarian
• gluten-free
• no-cook