Homemade Vinaigrette Dressing (Printable Version)
Bright, tangy olive oil and red wine vinegar dressing with Dijon and garlic — ready in five minutes.
# What You Need:
→ Base
01 - 6 tablespoons extra virgin olive oil
02 - 2 tablespoons red wine vinegar
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 clove garlic, finely minced
05 - 1/2 teaspoon honey or maple syrup (optional)
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
08 - 1 tablespoon fresh herbs, chopped (parsley, chives, or tarragon)
# How To Make It:
01 - In a medium bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup if using, sea salt, and freshly ground black pepper until well blended.
02 - Slowly drizzle in the extra virgin olive oil while whisking vigorously and continuously until the dressing is fully emulsified and smooth.
03 - Stir in any fresh chopped herbs such as parsley, chives, or tarragon if desired for additional flavor.
04 - Taste the vinaigrette and adjust seasoning as needed. Use immediately or transfer to a sealed container and refrigerate for up to 1 week. Shake well before each use.
# Helpful Hints:
01 -
- Once you master the basic ratio, you will never buy bottled dressing again because nothing from a shelf tastes this alive.
- The emulsion holds beautifully in the fridge, so you can make a batch on Sunday and drizzle it over everything through Friday.
02 -
- If you add the oil too quickly, the dressing will separate and look broken, so pour it in a thread thin stream and keep whisking with energy.
- Shaking the dressing in a sealed jar works just as well as whisking if you are short on time or dirty dishes.
03 -
- The golden ratio to remember is three parts oil to one part acid, and once that is locked in you can improvise endlessly.
- A tiny smear of mustard on the spoon before you measure the honey prevents the honey from sticking and makes cleanup easier.