Homemade Vinaigrette
This basic homemade Vinaigrette recipe lets you create your own house salad dressing in minutes. Use on simple salads or drizzle over chicken.
Servings: 10 Servings
Calories: 98kcal
Ingredients
- ½ cup extra-virgin olive oil
- ⅓ to ½ cup vinegar of your choice, such as red wine, white wine, balsamic, unseasoned rice, and cider
- 1 tablespoon finely minced shallot optional
- 1 teaspoon Dijon mustard or more to taste
- ½ teaspoon kosher or coarse salt or more to taste
- Freshly ground black pepper
Instructions
- Put the olive oil, vinegar(s), shallot, if using, mustard, and salt in a bowl or container with a lid. You can continue with Step 2 or go directly to Step 3.
- See the Fork in the Road suggestions below for seasoning the dressing.
- Whisk the vinaigrette to mix, or cover the container and shake it well. Taste for seasoning, adding more mustard and/or salt if necessary and pepper to taste. Use about 1 teaspoon of dressing per cup of salad.
Notes
Fork in the Road
Add any of the following to the rest of the vinaigrette, alone, or in combination. 1 or 2 tablespoons finely chopped onion, or 1⁄4 teaspoon finely minced garlic, with, or instead of, the optional shallot • 1⁄2 teaspoon dried herbs, or 1 1 teaspoon minced fresh herbs—either a single herb or a combination; basil, oregano, thyme, and parsley are some good choices • 1 teaspoon minced sun-dried tomatoes • 1 teaspoon to 1 tablespoon minced black olives • 1 or 2 tablespoons crumbled or grated cheese, such as goat cheese, feta, blue cheese, or ParmesanNutrition
Calories: 98kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 122mg | Fiber: 1g | Sugar: 1g | Iron: 1mg