Homemade Vinaigrette
This easy vinaigrette recipe lets you create your own house salad dressing in minutes. Use on salads of all kinds or drizzle over vegetables, fish, you name it!
Servings: 10 Servings
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 salt (or more to taste)
- Freshly ground black pepper
Instructions
- Place 1 or 2 teaspoons of mustard in a bowl. Add 1/3 cup vinegar, or start with a bit less if you like a mild vinaigrette.
- Add the minced shallots. Season with salt and pepper.
- Add the oil. If you want your vinaigrette a bit thicker, add the oil in a very slow drizzle, whisking all the whole. This will encourage the dressing to emulsify, or thicken. Taste for seasoning, adding more mustard and/or salt if necessary and pepper to taste. .
Notes
Use about 1 teaspoon of dressing per cup of salad.
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 1/2 teaspoons 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 Parmesan
- Honey, agave, or maple syrup
- Hot sauce or chili paste
Nutrition
Calories: 98kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 122mg | Fiber: 1g | Sugar: 1g | Iron: 1mg