We’re always on the lookout for interesting and flavorful vinaigrettes, not only for the obvious use as salad dressing, but as a quick dip or drizzle for proteins and vegetables, and even for folding into homemade avocado oil mayo to fancy things in the spirit of a high-brow, flavored aioli.
I’ve shared recently that we’ve also been on something of a curry blitz of late now that the weather has finally cooled off here in North Texas, and this Curry Vinaigrette has caught my wife’s eye in particular.
Admittedly the tablespoon (or a tad less) of curry powder sounds like a lot – it is – but the acids (vinegar of your choice below and the lemon juice) really balance this dressing out nicely, as do the garlic and dijon mustard notes. By the way, I’ve made this using a coarse-grind Creole type mustard and it was delicious as well.
Given the use of fresh garlic this dressing should be used within a week of making it; ours is always gone within a day or two!
1/2 cup avocado or good olive oil
1 tbsp (scant) good fresh curry powder
3 tbsp apple cider vinegar, white wine vinegar, your choice
2 garlic cloves, minced or grated
1 tbsp fresh lemon juice
1 tbsp good Dijon mustard
A grind or two of fresh ground pepper
Good salt to taste
To get started, bring the curry powder and your oil of choice to a gentle simmer over medium heat in a small saucepan, then remove from heat and cool.
When the oil has cooled, combine your vinegar of choice, the lemon juice, the prepped garlic, and the Dijon in your trusty blender, then stream in the curry oil (with the motor running of course) to make a smooth, thick emulsion. Add the salt and pepper, adjust to taste, and go to it.
Will keep in the fridge for up to 5 days.
Enjoy.
Leave a Reply