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@ c21cedbb:11d64028
2025-05-24 20:09:24
Slow-Carb Diet: Make Your Own Vinaigrette
I generally follow the slow-carb diet as prescribed by Tim Ferriss in The 4-hour Body. When using salad dressings, I try to use no sugar varieties, and especially with no sugar added. These have been almost exclusively store-bought and almost always use seed oils. To avoid these, I thought I would start making my own, and came across the recipe below.
With regards to fats, there seems to be a political divide. Those on the right who think about such things maintain that the only healthy fats, with few exceptions, come from animal sources. Those on the left maintain that animal fats, particularly saturated fats from red meat, are unhealthy. The only fats that both sides seem to agree on that are healthy are olive oil and avocado oil. Both sides have studies proving their case, but I find it hard sorting them out. But choosing for the intersection, for olive and avocado oils, seems wise. So when I came upon this recipe, with its olive oil base, it looked worth a try.
🥗 Simple Vinaigrette Recipe
Ingredients
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
I tried this recipe today and it was quite good. I can see opportunities to vary some of the ingredients as the summer season progresses and more fresh options become available.