Apple Cider Vinaigrette
This tangy, slightly sweet vinaigrette dressing is a signature ingredient of American salads from the Midwest, the Mid-Atlantic, and the South. Use it for tossed salads, cucumber salads, bean salads, and other cooked vegetable salads. A touch of mayo adds rich flavor but, more importantly, aids in forming an emulsion for best texture. Due to its high ratio of vinegar to oil, it may separate in the ‘fridge; bring it to room temperature and shake well before using.
Ingredients
step 2 ingredients
- 1 large shallot
step 3 ingredients
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- 1/2 tsp dried thyme
- 1/4 c mayonnaise (preferably Duke's brand)
- 1 c apple cider vinegar
- 2 c canola oil
Instructions
PREP: Make this refrigerator staple ingredient for frequent use.
1. Bring all ingredients to room temperature.
2. Fabricate the aromatic vegetables.
- Peel the shallot and coarse chop it.
3. Mix the vinaigrette:
- Combine the shallot, sugar, salt, thyme, and mayonnaise in the jar of a blender. Add ⅓ c vinegar. Close the lid and blend on high speed until the ingredients are blended smooth.
- Add the remaining vinegar to the jar.
- Remove the center plug of the blender jar lid and replace the lid on the jar.
- Turn the blender on to high speed. Slowly pour the canola oil into the blender in a thin stream. The dressing will emulsify into a thick, homogenous mixture.
- Taste and, if necessary, adjust the seasoning with more salt, sugar, vinegar, etc. Keep in mind that a little bit of vinaigrette dressing is used on a lot of salad greens: the dressing should taste substantially acidic and quite salty.
4. Pour the vinaigrette into a glass bottle or jar.
HOLD: Refrigerate up to 6 months.
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