Vinaigrette Dressing


  • 1 ounce garlic, minced
  • 1/3 C fresh parsley, chopped
  • 1/2 C white balsamic vinegar
  • 1/4 C fresh basil, chopped
  • 1/2 C honey
  • 14 fl oz light olive oil
  • 1 C premium mayonnaise
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1 tsp whole grain mustard
  • 1 C Deschutes River Ale


Combine all ingredients except the oil in the bowl of a food processor or blender, mix well for 20 seconds. With the machine running slowly add the olive oil until the dressing is emulsified and creamy. Store in the refrigerator, use within a week for best flavor.

Yield is 1 quart so if you want a smaller amount, be sure to break the recipe down.

Enjoy atop a salad or a dip for your veggies or chips! Cheers!