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overhead shot of salad tossed with house vinaigrette and blue cheese

Our House Vinaigrette (GF) (V)

5 from 1 vote
Print Recipe
Course: Condiment, Dressings, Salad
Cuisine: American, Italian
Keyword: broiled, Dressing, GF, Gluten Free, House Vinaigrette, Light, Oil and Vinegar, Pasta Salad, Potato Salad, Salad dressing, Vegetarian, Vinaigrette, Vinegar
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20 servings
Author: Chef Tony Zentgraf
This is a delicious italian style vinaigrette that we love at our house.
It is easy to prepare.
If you have a immersion blender this comes together quick.
You could use a blender or a food processor instead.
If you would like you can whisk together in a bowl but the garlic and dried herbs would not be minced small like the other methods but this recipe is very versatile and can be adjusted to your liking.
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Recipe Multiplier

  • 3 ea Garlic Cloves
  • 2 tsp Dijon Mustard
  • ½ cup Red Wine Vinegar
  • ¼ cup Balsamic Vinegar
  • ¾ cup Olive Oil
  • ¾ cup Vegetable Oil
  • ½ tsp Granulated Onion
  • ¼ tsp Granulated Garlic
  • ½ tsp Dried Basil
  • ½ tsp Dried Oregano
  • ¼ tsp Red Chili Flakes
  • ½ tsp Black Pepper
  • ½ tsp Kosher Salt

Instructions

  • In a tall container (if you are using an immersion blender or food processor or blender jar) put the garlic, dijon mustard, red wine vinegar and balsamic vinegar.
  • Insert the immersion blender into the tall container.
    Blend the ingredients in step 1.
  • Drizzle in the oils into the container while the blender is running.
    The dressing will emulsify as the oil is added while the blender is running.
  • Add the remaining spices and blend again to incorporate.
    Adjust seasonings, vinegar and oil to taste if you would like.

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