Time 5m Yield 1 cup Number Of Ingredients 7 Steps:
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
Time 2m Number Of Ingredients 5 Steps:
In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Time 7m Yield 2 cups or so, 4 serving(s) Number Of Ingredients 6 Steps:
Mix all well then put over salad.
Number Of Ingredients 5 Steps:
In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine vinegar and next 4 ingredients in a medium bowl. Slowly whisk in oil until well blended. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.
Yield Makes 3/4 cup, or 6 servings Number Of Ingredients 6 Steps:
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.
Time 10m Yield 8 Number Of Ingredients 8 Steps:
Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Time 10m Yield About 1½ quarts Number Of Ingredients 2 Steps:
Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band. Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation. After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it’s ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
