Blender and food processor:
Start with the vinegar and any herbs & spices you want in the blender or processor. Blend briefly. Dribble in oil while blending until all of the oil is in the mixture. (I should mention that although several recipes call for using a food processor, I would prefer to do make the sauce in a bar blender. Often, it is harder to clean the food processor than a blender when dealing with extremely liquid foods.)
Start with the vinegar and any herbs & spices you want in a mixing bowl. Whisk in the oil one tablespoon at a time for about half of the oil. Then whisk in the rest two to three tablespoons at a time.
Jar (my favorite):
Start with the vinegar and any herbs & spices you want in a jar. Pour in one tablespoon of oil. Screw lid back on jar and shake vigorously. Continue pouring in oil and shaking until half the oil has been integrated. Continue by pouring two or three tablespoons at a time.
After the dressing is made, you can safely store it in the refrigerator for about two weeks.}?>
Basic Vinaigrette Salad Dressing
|1 cup extra virgin olive oil||blend together slowly|
|1/2 cup balsamic vinegar||combine|
|3 cloves garlic, pressed|
|1 tsp. oregano|
|1/4 tsp. rosemary, crushed|
You'll notice that my recipe calls for 3 cloves of pressed garlic. Now, I don't believe in garlic presses because I don't want to pay $12 - $15 for a garlic press that is only useful when I need pulverized garlic. Instead, I use a Microplane Zester which also zests and grates when it's not pulverizing garlic (or ginger).
By the way, never use a garlic press for mincing garlic, because it doesn't.