Spicy Green Vinaigrette with TABASCO® Green Sauce

A vinaigrette is three parts oil to one part acid, plus something to hold the two together. That is the whole recipe. The mustard is the part that does the holding, and it is why a shaken jar stays creamy instead of separating while you carry it to the table.

TABASCO® Green Sauce belongs in a vinaigrette more than most hot sauces do, because it is already vinegar based. It reads as brightness rather than heat, so you can use a full teaspoon without turning a salad into a dare.

Ingredients

• 6 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lime or lemon juice
• 1-2 tsp TABASCO® Green Sauce
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, grated
• 2 tbsp finely chopped soft herbs (parsley, cilantro, chives)
• salt and black pepper

Preparation

1. Put the vinegar, lime juice, TABASCO® Green Sauce, mustard, honey and garlic in a jar with a pinch of salt. Shake or whisk until the mustard and honey have dissolved.
2. Add the olive oil, close the jar and shake hard for about 20 seconds. It should thicken slightly and turn opaque rather than staying in two layers.
3. Stir in the herbs. Taste it: more salt if it is dull, more vinegar if it is flabby, more TABASCO® if you want heat.
4. Use straight away, or keep it in the fridge for up to 5 days and shake again before pouring.

Notes

Olive oil sets solid in the fridge. Take the jar out 10 minutes before you need it and it will loosen on its own.

This does more than dress leaves. It is good over warm roasted vegetables, spooned onto a grain bowl, or poured over the black bean salad. For a smoky dressing instead, use Chipotle in place of the Green Sauce and drop the lime to half.

TABASCO® Green Jalapeño Sauce is one of the milder bottles we sell. The Scoville scale has the comparison.

Keep reading

• Black bean salad to pour it over
• More things to cook with TABASCO®
• Shop TABASCO® Green Sauce