October 2010

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Wine Info

  • NatDecants
    Great articles and wine information. Also has a free monthly newsletter.
  • The Frugal Oenophile
    Focuses on good, inexpensive wines, has educational articles.
  • Laure Dixon
    Lessons in wine and food from a certified connoisseur.

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I'm certainly no Julia, but I do have a nice viniagrette I've been making for years. It's great on a spinach salad with seared scallops and it'll last forever in your fridge:

Lemon Vinaigrette

3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
5 tablespoons (3 fl oz) olive oil

To make the vinaigrette, in a small bowl, combine the lemon juice, salt and white pepper and whisk together thoroughly. Add the olive oil and whisk for about 30 seconds until well blended and emulsified.

Pour the vinaigrette into the salad bowl, and gently toss all the ingredients together to distribute the vinaigrette evenly.


Sounds good! I love lemony vinaigrette's especially w/seafood.

:) Pam


I have had very good sucess in my vinaigrette's when I use onion juice. Tablespoon or so. I use my garlic press to extract just the right amount. Discard the solids. This addition gives a complexity to the dressing immediately. No waiting for the minced onion or shallot to blend. (Have not tried extracted shallot yet)
{Thanks for the tip on using the hand held blender. I always forget about it except at soup time!}



Thanks! That's a great tip. It reminds me of a former co-worker actually who said her boyfriend used to add onion juice to baked stuffed potatoes, and that they were out of this world. I've never tried it, but will have to check it out.

:) Pam

Linda Clark

I never liked vinaigrette at all, but that recipe can help me change my mind. Thanks.

Leigh Ann

I did a search for creamy balsamic vinaigrette and your blog popped up. I tried your recipe, and I must tell you, this is the best vinaigrette I have ever made (and I've made a lot!). I even used less olive oil - 1/4 c. - to make it a little healthier. Good tip on the immersion blender too. Thank you so much for the recipe!!!

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