Ingredients:

  • 1/2 cup (120 ml) Quality Red Wine Vinegar
  • 2 tablespoons (30 ml) Fresh Lemon Juice
  • 1 teaspoon (5 ml) Smooth Dijon Mustard
  • 1 teaspoon (5 ml) Granulated Sugar or Honey
  • 1 clove Finely Minced Garlic (or 1/2 teaspoon powder)
  • 1 teaspoon Kosher Salt, divided
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes
  • 1 cup (240 ml) Extra Virgin Olive Oil
  • 2-3 tablespoons (30-45 ml) Cold Water

Instructions:

  1. Combine the Acid and Aromatics: Pour the red wine vinegar and lemon juice into a glass jar or mixing bowl.
  2. Add Emulsifier and Seasoning: Stir in the Dijon mustard, granulated sugar (or honey), minced garlic, 1/2 teaspoon of salt, black pepper, and red pepper flakes.
  3. Bloom the Herbs: Add all the dried herbs (oregano, basil, thyme) into the mixture. Stir vigorously or secure the lid and shake briefly. Allowing the dried herbs to soak in the acid helps them 'bloom' and release their full flavour.
  4. Introduce the Oil: Pour the extra virgin olive oil directly into the jar, on top of the vinegar mixture.
  5. Add Water: Pour in 2 tablespoons of cold water. This helps prevent the dressing from being too viscous and acidic.
  6. Shake, Shake, Shake: Secure the lid tightly and shake the jar very vigorously for 30–60 seconds until the dressing forms a cloudy, uniform, slightly thickened emulsion.
  7. Taste and Adjust: Unscrew the lid and taste the dressing. Adjust seasoning (salt, sugar, or lemon juice) as needed. If too sharp, add the remaining tablespoon of water.
  8. Chill for Flavour: Place the jar in the refrigerator and allow the dressing to chill for at least 30 minutes. This resting time is crucial for flavour infusion. When ready to use, give it a quick, hard shake to re-emulsify any separated components.