The Sexy Forever Recipe Bible (49 page)

2 shallots, finely minced

2 tablespoons Dijon mustard

4 tablespoons Champagne vinegar

1 cup extra virgin olive oil

Juice from ¼ lemon

Sea salt and freshly ground black pepper

In a medium bowl, combine the shallots, mustard, and vinegar. Whisk in the olive oil until completely smooth. Add the lemon juice and season to taste with salt and pepper.

Store in an airtight container in the refrigerator for 2 to 3 weeks.

MAKES ABOUT 1 CUP

balsamic vinaigrette

HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

2 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

6 tablespoons extra virgin olive oil

Place the vinegar in a small bowl and whisk in salt and pepper to taste. Add the olive oil in a slow stream, whisking constantly until the oil is emulsified. For a tangier dressing, add more balsamic vinegar.

Store in an airtight container in the refrigerator for 2 to 3 weeks.

MAKES ABOUT ½ CUP

red wine vinaigrette

HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

½ cup red wine vinegar

½ teaspoon dried oregano

½ teaspoon fresh lemon juice

1⁄8 teaspoon sea salt

1⁄8 teaspoon freshly ground black pepper

1⁄3 cup extra virgin olive oil

Combine the vinegar, oregano, lemon juice, and salt and pepper to taste in a small bowl. Add the olive oil in a slow stream, whisking constantly until the oil is emulsified.

Store in an airtight container in the refrigerator for 2 to 3 weeks.

MAKES ABOUT 1 CUP

herb vinaigrette

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2