Moe's Southwest Vinaigrette Recipe
Moe's Southwest vinaigrette has bite, tang, and just enough smoky edge to make even a simple bowl of greens way more interesting!Start with a neutral oil like canola or avocado—stronger oils throw it off and don’t carry the spices well.I add a tiny bit of honey to balance out the acidity without making it taste sweet—it rounds things out fast.For the spices, a small pinch of chili powder and a drop or two of hot sauce adds a low burn that lingers just right.The reason I keep this one on hand is because it adds brightness and punch in one step without having to cook anything!
Servings: 6
Ingredients
- 1/2 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice fresh
- 1 tsp Sugar
- 1/2 tsp Oregano dried
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Shallots minced
- 1/4 tsp Thyme dried
Instructions
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar, and lemon juice until fully combined.
- Add the minced shallots, oregano, thyme, garlic powder, salt, and pepper to the bowl.
- Slowly drizzle in the olive oil while continuously whisking so the mixture emulsifies and thickens.
- Whisk until the vinaigrette has a smooth, creamy appearance and everything looks well incorporated.
- Taste, then adjust the seasonings or add an extra splash of vinegar or lemon juice if you want more tang.
- Pour the vinaigrette into a jar or bottle, shake once more, and chill for at least 30 minutes before serving for best flavor.