Routh Street Vinaigrette
A herb-and-garlic vinaigrette made famous at the Routh Street Cafe in Dallas.
| 2 ½ Tbsp | balsamic vinegar | blend thoroughly | slowly whisk in the oils |
| 2 ½ Tbsp | red wine vinegar | ||
| 1 tsp | fresh cilantro minced | ||
| 1 tsp | fresh thyme minced | ||
| ½ tsp | fresh sage minced | ||
| 1 tsp | fresh basil minced | ||
| ½ tsp | cumin ground | ||
| 2 tsp | honey mustard | ||
| 1 ½ Tbsp | roasted garlic pureed | ||
| ½ tsp | kosher salt | ||
| 1 cup | extra virgin olive oil | ||
| 1 cup | vegetable oil | ||
Every detail, step by step:
Ingredients
- 2 1/2 Tbsp. balsamic vinegar
- 2 1/2 Tbsp. red wine vinegar
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
- 1 tsp. fresh cilantro, minced
- 1 tsp. fresh thyme, minced
- 1/2 tsp. fresh sage, minced
- 1 tsp. fresh basil, minced
- 1/2 tsp. cumin, ground
- 2 tsp. honey mustard
- 1 1/2 Tbsp. roasted garlic, pureed
- 1/2 tsp. kosher salt
Instructions
- Add all ingredients except the oil and blend thoroughly. Slowly whisk in the oil.
Notes
From Stephen Pyles’ cookbook The New Texas Cuisine. This dressing was a staple at the Routh Street Cafe in Dallas and works well on salads and other dishes.