Everyday Herb Mix/ Vinaigrette

This is a modified version of my neighbor Gillian’s French vinaigrette, which is from Simple Cooking for the Epicure  Jean Hamilton Campbell and Gloria Kameran (1961).

 I love to make my own vinaigrette, but I found putting it together rather time-consuming right before supper, which is when I always think to make it. If I mix the dry ingredients in bulk ahead of time, it’s always ready for dressing, as a meat rub, or as a vegetable or rice seasoning. It’s also useful for using up the enormous amounts of spices I’ve accidentally ordered from Penzey’s.

The amounts are approximate and flexible according to taste. I have often added thyme or basil as well. I have put the amounts in proportions rather than specific measurements so that you can make it in small (by the tsp) or large (by the TBS or cup) batches.

Ingredients :

1 part garlic powder

1 part dry mustard 

1/2 part celery seed

1/4 part freshly ground pepper

1/8 part kosher salt 

1/2 part oregano

1/8 part sugar (*optional—yes, this would be breaking my own rule about sugar, but I find just a tiny bit is really nice. You could leave it out or use honey instead for the dressing)

For regular vinaigrette dressing, take about 2 tsp of the mixture and add 6 T. olive oil and 2 T. red or white wine vinegar. For a creamy mustardy version, also add a few T. plain yogurt and a few squirts dijon mustard and some fresh lemon juice. These dressings are great on salad or on steamed veggies.

For roasted vegetables, take a little of the dry mix and add olive oil. Apply to veggies and roast. Do the same (mix plus olive oil) for grilled meats.

For seasoned rice, add a tsp. or two to the water as well as a tsp. or so of chicken base (like the Mercedes of bouillon, found in the grocery store or ordered from Penzey’s).