Creamy Herb Vinaigrette

Ingredients

• 110 g neutral oil
• 60 g milk
• 10 g red wine vinegar
• 5 g Dijon mustard
• 3 g salt
• 1 clove garlic clove (grated)
• 1 g dried oregano
• 1 g dried basil
• 1 pinch red pepper flakes
• 10 g parmesan (grated)
• 25 g milk (for thinning)

Instructions

1. 1

   Add the oil, 2.1 oz milk, red wine vinegar, Dijon mustard, and salt to a blender. Blend for 20–30 seconds until the mixture is thick and emulsified.

2. 2

   Add the grated garlic, dried oregano, dried basil, and red pepper flakes, and blend until combined.

3. 3

   Thin the dressing with the 0.88 oz milk to reach your desired consistency.

4. 4

   Stir in the grated parmesan by hand — do not blend, as this will make the dressing gluey.

5. 5

   Let the dressing sit for 20 minutes before serving so the dried herbs soften and bloom.

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