Homemade Vinaigrette

Homemade Vinaigrette

A quick whisked dressing balancing sharp vinegar with rich olive oil.

Total 10 min Makes 16 oz Calories 120/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This basic vinaigrette comes together in minutes by whisking vinegar, mustard, and seasonings before slowly incorporating olive oil until the mixture emulsifies. It works well drizzled over leafy salads, roasted vegetables, or grilled meats, and keeps in the fridge for easy use throughout the week.

Ingredients

  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and honey until combined.

  2. While whisking continuously, slowly drizzle in the olive oil in a thin stream until the dressing thickens and emulsifies.

  3. Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

  4. Transfer to a jar or airtight container and store in the refrigerator; shake well before each use.

Rate this recipe

★ 3.8 (1)

Homemade Vinaigrette

This basic vinaigrette comes together in minutes by whisking vinegar, mustard, and seasonings before slowly incorporating olive oil until the mixture emulsifies. It works well drizzled over leafy salads, roasted vegetables, or grilled meats, and keeps in the fridge for easy use throughout the week.

10 min 16 oz 120 cal

Ingredients

  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and honey until combined.

  2. 2

    While whisking continuously, slowly drizzle in the olive oil in a thin stream until the dressing thickens and emulsifies.

  3. 3

    Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

  4. 4

    Transfer to a jar or airtight container and store in the refrigerator; shake well before each use.