ZERO BELLY VINAIGRETTE

ahloya1979
ahloya1979 Posts: 2 Member
edited November 22 in Recipes
ZERO BELLY VINAIGRETTE
Yield: 1 cup, about 16 servings

1/3 cup apple cider vinegar
2/3 cup extra virgin oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Combine ingredients in a mason jar and shake vigorously until emulsified. Store in fridge and shake before serving.

Replies

  • ahloya1979
    ahloya1979 Posts: 2 Member
    I haven't tried it but it sounds good!
  • cmriverside
    cmriverside Posts: 34,454 Member
    edited October 2017
    ahloya1979 wrote: »
    ZERO BELLY VINAIGRETTE
    Yield: 1 cup, about 16 servings

    1/3 cup apple cider vinegar
    2/3 cup extra virgin oil
    1 1/2 teaspoons Dijon mustard
    1 1/2 teaspoons honey
    1/4 teaspoon salt
    1/4 teaspoon fresh ground black pepper

    Combine ingredients in a mason jar and shake vigorously until emulsified. Store in fridge and shake before serving.



    What is the magic here? The olive oil is high calorie, you definitely don't need that proportion. I usually use twice as much of the acidic as the fat.

    That EVOO is nearly 1300 calories. I would use a quarter of that amount for that recipe.
  • lorrpb
    lorrpb Posts: 11,463 Member
    cmriverside wrote: »
    ahloya1979 wrote: »
    ZERO BELLY VINAIGRETTE
    Yield: 1 cup, about 16 servings

    1/3 cup apple cider vinegar
    2/3 cup extra virgin oil
    1 1/2 teaspoons Dijon mustard
    1 1/2 teaspoons honey
    1/4 teaspoon salt
    1/4 teaspoon fresh ground black pepper

    Combine ingredients in a mason jar and shake vigorously until emulsified. Store in fridge and shake before serving.



    What is the magic here? The olive oil is high calorie, you definitely don't need that proportion. I usually use twice as much of the acidic as the fat.

    That EVOO is nearly 1300 calories. I would use a quarter of that amount for that recipe.

    Most traditional vinaigrette recipes do call for 2:1 oil to acid as does OP recipe, but I'm with you, I usually do 1:2.
  • bigizzy
    bigizzy Posts: 73 Member
    ahloya1979 wrote: »
    ZERO BELLY VINAIGRETTE
    Yield: 1 cup, about 16 servings

    1/3 cup apple cider vinegar
    2/3 cup extra virgin oil
    1 1/2 teaspoons Dijon mustard
    1 1/2 teaspoons honey
    1/4 teaspoon salt
    1/4 teaspoon fresh ground black pepper

    Combine ingredients in a mason jar and shake vigorously until emulsified. Store in fridge and shake before serving.

    I think we need a pre and post belly pic to see the magic haha
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