Classic Vinaigrette (Printer-Friendly)
Tangy French vinaigrette—olive oil, red wine vinegar, Dijon, honey. Ready in minutes for greens.
# What You'll Need:
→ Main Dressing
01 - 3 tablespoons extra virgin olive oil
02 - 1 tablespoon red wine vinegar (or white wine vinegar)
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for sweetness)
05 - 1 small garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a small bowl, whisk together the vinegar, Dijon mustard, honey (if using), and minced garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly.
03 - Season with salt and pepper to taste.
04 - Use immediately to dress your favorite salads, or refrigerate in a sealed container for up to one week.
# Expert Advice:
01 -
- Once you master this ratio, you will never buy bottled dressing again because nothing compares to the bright, alive flavor of something made seconds before it hits your greens.
- It takes literally five minutes and uses ingredients you probably already have sitting in your pantry right now.
02 -
- If your dressing breaks and looks separated no matter how hard you whisk, add another half teaspoon of Dijon mustard and beat it again because sometimes all it needs is a little more binder to come back together.
- The type of vinegar changes everything, so taste yours before you start since some bottles are sharper or more mellow than you expect.
03 -
- A fork works perfectly fine if you do not have a whisk, just use a vigorous circular motion and pour the oil even more slowly.
- Double the recipe and keep it in a mason jar so you can just shake and pour whenever a salad needs you.