Vinaigrette Recipe

Basic Vinaigrette (Plus Variations!)

Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).

Prep: 5min

Total: 5min

Yield: 3

Serving Size: 2 tablespoons

Nutrition Facts: servingSize 2 tablespoons, calories 183 calories, Sugar 3.3 g, Sodium 95.9 mg, Fat 19.1 g, Saturated Fat 2.7 g, Trans Fat 0 g, Carbohydrate 4.3 g, Fiber 0.2 g, Protein 0.4 g, Cholesterol 0 mg

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 medium cloves garlic, pressed or minced
• 1/4 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Instruction:

1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

Simple Vinaigrette

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn’t just for salad: You can also use it as a quick sauce for fish or grilled chicken.

Prep: 0 5min0

Total: 0 5min0

Yield: 1 cup

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 182, Fat 20g, Saturated Fat 3g, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 0g, Cholesterol 0mg, Sodium 69mg

Ingredients:

• 1/4 cup white, red or aged sherry vinegar
• 2 to 3 teaspoons Dijon mustard
• 1 small clove garlic, minced
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Instruction:

1. Set a medium bowl on a kitchen towel shaped like an “O” (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Classic Vinaigrette

Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.

Total: 0 5min0

Yield: 1 cup

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 182, Fat 20g, Saturated Fat 3g, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 0g, Cholesterol 0mg, Sodium 71mg

Ingredients:

• 1/4 cup white wine vinegar
• 1 to 2 tablespoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Instruction:

1. Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

Gordon Ramsay How to Make a Classic Vinaigrette YouTube