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  • Appaloosa (edited 1 year ago)

    Italian, Creamy French Herb, Vinaigrette, Miso-Ginger....but I also use a lot of Olive oil and splash on aged Modena balsamic.

    A friend from Maui sent me this one: Leonardo DiCaprio's Chef’s Vinaigrette!


    1.) Half a cup extra virgin olive oil. (We’re currently using Kirkland Organic EVOO from Costco).

    2.) A quarter cup SEASONED rice vinegar (We’re using Marukan Seasoned Organic).

    3.) Two tablespoons Dijon mustard. (We’re using 365-brand Dijon from Whole Foods).

    4.) Two (or more) minced garlic cloves (I hand press and dice the garlic with a big, Japanese flat blade… and be careful not to add too much garlic; two cloves is usually sufficient).

    5.) Salt and Pepper (We use Redmond’s "Real Salt,” from Utah and Frontier Co-op Black Pepper — which is not irradiated and they don’t use ethylene oxide as a sterilant).

    6.) Shake it all up in a jar, at least an hour before you want to use it (We use a Cuisinart Smart Stick Hand Blender and a Pyrex measuring cup and pour the final mixture into a Mason jar and then refrigerate it).

    • drunkenninja

      That sounds pretty good. I'll have to give it a shot.