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Savannah Vinaigrette

Source of Recipe

From "The Savannah Cookbook" by Damon Lee Fowler


Recipe Introduction

"Southerners love sweet-sour dressings, and our version of the classic French-style vinaigrette is often softened with a touch of sugar or honey. In Savannah, we like a whisper of garlic, too. This is used not only for green salads, but for cucumbers, tomatoes, and lightly cooked, cold vegetables such as asparagus, sugar snap peas, green beans, and summer squash."

List of Ingredients

â—¦ â…“ cup wine vinegar (red, white, or sherry — your choice)
â—¦ Salt and whole black pepper in a pepper mill
â—¦ 1 tablespoon granulated sugar
â—¦ Garlic juice, freshly squeezed through a garlic press
â—¦ About â…” cup extra-virgin olive oil
â—¦ 1 tablespoon chopped fresh herbs (basil, oregano, parsley, thyme, or tarragon, optional)


Recipe

Whisk together the vinegar, a large pinch of salt, a liberal grinding of pepper, the sugar, and a few drops of garlic juice.

Gradually whisk in the oil. How much you will need will depend on the strength of the vinegar, the quality of the oil, and your family's tastes. Begin with â…” cup.

Whisk in the herbs, if liked.
Let it stand a few minutes, taste, and adjust the seasonings.


Makes about 1 cup