Servings:
Makes about 3/4 cup of dressing Servings
Ingredients
- 33/100 cup extra virgin olive oil
- 3 tablespoon or more red wine vinegar
- 2 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 1 tablespoon small clove garlic
Preparation
Serving Directions:
Combine all the ingredients in a blender — or use an immersion blender — and turn the machine on; a creamy emulsion will form within 30 seconds.
Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
If the mixture is too thick, add water a tablespoon at a time until the consistency is right.
Taste, adjust the seasoning, and serve.
This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.
