Description

My basic formula that uses 6 simple ingredients to make your own vinaigrette dressings for salads. You can get creative by adding spices and herbs to create your unique dressing. Refer to the post for more information and you will soon become a master at making vinaigrette dressings!

Ingredients

Units Scale

1/4 cup vinegar/acid of choice: balsamic, white wine, red wine, apple cider vinegar, lemon juice etc
1 to 2 teaspoons Dijon mustard
1 to 2 tablespoons honey (for vegans sub maple syrup or agave nectar)
1/4 to 1/2 teaspoon salt and pepper, each
1 to 2 garlic cloves, minced
1/4 cup good quality oil that is mild in flavor: extra virgin olive oil, avocado oil, pumpkin seed oil etc
Optional: Any dried/fresh herbs or spices to vary the flavors (refer to the post for more ideas)

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Instructions

Whisking method: To a small mixing bowl add the vinegar, mustard, honey, salt and pepper, and garlic. whisk until combined. Slowly stream in the olive oil while continuously whisking until all the olive oil is gone. Add in any other flavors you might want. Taste and adjust seasoning as needed.Dress your salad just before serving it, so it doesn’t get soggy – gross.
Blender/food processor method: add the vinegar, mustard, honey, salt and pepper to the blender and blend until well combined. Next you slowly stream the oil into the blender while the motor is running on low until all the oil has been used. Add in any other flavors you might want. Taste and adjust seasoning as needed. I have found this method to be the easiest way to create an emulsion so that the vinaigrette dressing doesn’t separate. Dress your salad just before serving it, so it doesn’t get soggy – gross.
Mason jar method:Add all your ingredients to a mason jar with a tight fitting lid and shake away until it’s all combined. Add in any other flavors you might want. Taste and adjust seasoning as needed. This method will separate after it sits. Dress your salad just before serving it, so it doesn’t get soggy – gross.

Notes

In the ingredients I give my basic formula for making vinaigrette with a few suggestions on acid and and oils to use. If you want a more detailed list and suggestion refer to the essential ingredients section of the post.

This amount of dressing makes 1/2 a cup. It will dress about 4 small salads or 2 big ones. You can easily adjust the proportions to fit your needs.

Store leftover dressing in an air tight container for up to 1 week (maybe sometimes longer).