Vinaigrette Dressing Mix
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A small dry mix of chives, salt, sugar and mustard packed in a bag or jar. Shake it with vinegar and oil for a simple vinaigrette.
Ingredients
Dry mix
- 2 teaspoons finely chopped chives
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1/4 teaspoon dry mustard
- Dash ground red pepper
- Dash pepper
To make the dressing
- 1 package vinaigrette dressing mix
- 1/4 cup vinegar
- 1 cup salad oil
- 1 to 2 finely chopped hard-cooked eggs (optional)
Equipment
- zip-top bags
- airtight jar
- glass bottle
Directions
- Place the dry mix ingredients in a small zip-top bag or airtight jar.
- Close and shake until evenly blended.
- Label the package and keep it in a cool, dry place.
- To make dressing, empty one package of the mix into a small cruet or jar.
- Pour in the vinegar and salad oil.
- If you are using chopped egg, add it now.
- Put on the lid and shake well.
- Leave to stand for at least 30 minutes before serving.
Notes
Dry mix: up to 6 months in an airtight container in a cool, dry cupboard. Dressing without egg: refrigerate, use within 1 week; shake before each use. With hard-cooked egg: refrigerate promptly, use within 3 to 4 days; keep at 40 F or below and don’t leave out more than 2 hours.
Nutrition
Serving: 29g | Calories: 196kcal | Carbohydrates: 0.4g | Protein: 0g | Fat: 22g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 236mg | Potassium: 4.1mg | Fiber: 0g | Sugar: 0.3g | Vitamin A: 29IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil; finely chopped chives counted as freeze-dried chives, dry mustard counted as ground mustard seed, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
