Looking for new and fun ways to use your argan oil? Have you been using your argan oil only for hair or skin treatment because you weren’t sure exactly what to do with it? This is a short and simple recipe that will add an explosion of flavor to any salad or anywhere you would use vinaigrette but with a twist of argan oil.
When cooking with argan oil, there is a big difference from using toasted or untoasted oil. Untoasted oil has a subtle flavor that can easily be overburdened by powerful vinegars. Toasted argan oil is immensely flavorful and can be eaten in almost any way possible. It is made by roasting the argan nut before extracting the oil. A great quick treat is pouring a little toasted argan oil on a saucer with some herbs and vinegar and dipping toast or bread in the oil. Whether you use toasted or untoasted argan oil, this recipe will provide you with a delicious emulsion of argan oil and vinaigrette. However, if you are using toasted oil, be sure to utilize fewer herbs as the oil is immensely flavorful without as many.
½ cup- wine vinegar
1 cup- 100% pure argan oil
2 tablespoons- minced fresh herbs (garlic, parsley, thyme, basil, etc.)
1 tablespoon- Dijon mustard (or mustard with a little horseradish added)
1 tablespoon- raw honey (for best results use demerara sugar instead)
Excluding the argan oil, measure all ingredients into a bowl (preferably glass), whisking the ingredients together as you go. Once all ingredients except the oil are added, continue whisking the ingredients together while slowly drizzling the oil into the bowl.
It is imperative that you add the oil slowly while whisking quickly. Adding to much oil too quickly can result in an improperly emulsified vinaigrette. If you don’t blend the mixture quickly enough, the argan oil may separate from the vinegar, which is a catastrophe for salads. Don’t be afraid to take your time adding the oil.