Skip to content

Italian Vinaigrette.. shhh it’s a secret!


Below is a “secret recipe” from a beloved restaurant source – – I cannot name the source, as I was sworn to secrecy; but I will share it here.

Sometimes I blend it together (whisk) as is with the ingredients; but it is good put into a blender and used a “sauce” over grilled meats and/or vegetables. One friend enjoys it as a dipping sauce for good crusty bread. The photo shows the vinaigrette blended into a sauce.



  • 1 cup red wine vinegar, best quality
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon dry mustard
  • 1 quart extra virgin olive oil
  • 1 tomato, diced
  • 2 cloves garlic finely minced, or pasted
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 ounces capers, drained and rinsed


In a good-sized bowl, combine vinegar, salt, pepper, and dry mustard; whisking until salt and mustard are completely combined.

Slowly pour olive oil into vinegar, whisking until a nice emulsion forms.

Gently stir in the remaining ingredients.

Store in a well sealed glass container. Bring to room temperature before using and give it a slight re-stir to recombine ingredients.

Note:  This also can be blended into a wholly combined sauce.


Post a Comment

Your email is never published nor shared. Required fields are marked *

Skip to toolbar