Making your own vinaigrette is not only easy, but it also allows you to explore a world of flavors that can elevate your salads and dishes to new heights. It only takes a few minutes to whip up a fresh batch, and the best part is that you can control every ingredient that goes into it, ensuring there are no unwanted additives or preservatives found in many store-bought options. This means you can enjoy a healthier dressing that is both delicious and tailored specifically to your palate.
To create your vinaigrette, you typically start with a base of oil, such as extra virgin olive oil, which provides a rich flavor and healthy fats. Then, you add an acid component, like balsamic vinegar, red wine vinegar, or lemon juice, which creates a delightful balance and brightness in the dressing. From there, the possibilities are endless! You can incorporate various herbs, spices, and even sweeteners like honey or maple syrup to enhance the flavor profile. Once you start experimenting with homemade vinaigrette, you’ll discover the joy of customizing it to suit your taste preferences or the specific dish you are preparing. Whether you prefer a tangy citrus kick, a savory herb-infused blend, or a sweet and spicy concoction, the process is straightforward and rewarding.
Moreover, making vinaigrette at home not only saves you money in the long run but also reduces waste, as you can use up leftover ingredients from your pantry or garden. The satisfaction of creating something from scratch will likely lead you to abandon store-bought options entirely. So, grab a jar, mix your ingredients, and enjoy the fresh, vibrant flavors of your very own homemade vinaigrette!
Basic Ingredients
Olive Oil - When prepping a salad dressing, reach for a good quality olive oil like extra virgin
Vinegar - We suggest you opt for a good quality vinegar, but grocery store vinegar works fine. For apple cider vinegar, look for 'raw unfiltered' if you want the added health benefits.
Dijon Mustard - acts as an emulsifier to help the oil and vinegar stay together. It adds a subtle layer of flavor and does not make your dressing taste like mustard at all. Don't leave the mustard out!
Sweetener - honey, maple syrup, or brown sugar. A little sweetness is needed to balance out the tanginess of the vinegar. Maple syrup is my go to for this vinaigrette.
Garlic - for some oomph. Garlic makes everything taste better!
Salt and pepper
This recipe yields ¾ cup dressing. This is enough dressing for about 6 medium salads (assuming 2 tablespoons per salad).
Ingredients
½ cup extra-virgin olive oil
3 tablespoons vinegar of choice - balsamic vinegar, red wine vinegar, white wine vinegar (*Chef's Note 1)
1 tablespoon Dijon mustard (*Chef's Note 2)
1 tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced (*Chef's Note 3)
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
Place all ingredients in a jar and shake thoroughly until they are fully combined. (*Chef's Note 4)
Taste and make adjustments as needed. If it's too acidic, add a bit more olive oil or balance the flavors with additional maple syrup or honey. If it lacks flavor, add a pinch or two of salt. For more zing, add vinegar by the teaspoon.
Serve right away, or cover and refrigerate for later. Homemade vinaigrette can last 7 to 10 days. If it solidifies in the fridge, don't worry—real olive oil tends to do that. Just let it sit at room temperature for 5 to 10 minutes or microwave briefly (about 20 seconds) to liquefy the olive oil again. Shake to mix and serve.
Chef's Notes:
Champagne vinegar imparts a lovely flavor to this vinaigrette.
I usually use a scant tablespoon of Dijon mustard.
Occasionally, I use pre-chopped jarred garlic, and it still tastes amazing.
I prefer canning jars for making and storing my dressings and sauces in the same container.
This recipe was adapted from Cookie+kate. Follow the link to see the original complete recipe.
Comments