DIRECTIONS
• In a blender add the mint, dijon mustard, lemon juice, vinegar, salt and pepper.
• Start the blender on low and blend until smooth.
• Slowly add the olive oil until is smooth and emulsified. (if the oil is added too fast it will
cause the vinaigrette to separate after refrigerated)
• Add ice water until achieving desired consistency and finish seasoning with salt and pepper
The story behind the making:
This vinaigrette was created as we call it in the kitchen “on the fly” after a client asked if we
had a dressing that was light and fresh, I said of course we do, please take a sit and I will bring
it to you (obviously we didn’t have one at the time).
I realized I had about 3 min to make a vinaigrette that was fresh and delicious. As I looked
around grabbing what I had on hand at that moment and blending it, I realized it was getting
quite hot as I was pushing my blender to go faster (and let’s be honest, no one likes a hot
dressing in their salad), my solution was to add ice water to it and it not only cooled it down
but it gave me the perfect consistency. I tasted the final product and I was amazed of how
good it was.
Proud of myself and actually surprised I walked into the dinning room and I offered the
vinaigrette to the requesting client and said here you go ma’am this is our “house mint
dressing”, I ran back to the kitchen and wrote it down before I would forget and we have
been making it every week since that day.
**Make sure the water is very cold so it cools down the vinaigrette. If the vinaigrette gets too
hot due to over blending it will cause the mint to change color
*THIS RECIPE MAKES 1.5 QT and it last fresh about 3 days.