Homemade Vinaigrette Dressing (Print Version)

Quick tangy vinaigrette of olive oil, red wine vinegar, 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)

# Directions:

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 mixture is fully emulsified and reaches a smooth, creamy consistency.
03 - Stir in any chopped fresh herbs such as parsley, chives, or tarragon if desired, folding gently to distribute evenly throughout the dressing.
04 - Taste the vinaigrette and adjust salt, pepper, or acidity as needed. Use immediately or transfer to a sealed container and refrigerate for up to 1 week. Shake vigorously before each use.

# Expert Tips:

01 -
  • It takes exactly as long as commercial dressing but tastes like something you would pay sixteen dollars for at a bistro.
  • Once you memorize the ratio, you will never buy bottled dressing again and your friends will start asking you to bring salad to every gathering.
02 -
  • If your dressing breaks and separates no matter how hard you whisk, your oil was probably added too fast, so start over with the mustard base and pour slower this time.
  • Shaking the vinaigrette in a jar instead of whisking in a bowl produces a thicker, creamier result and saves you from washing a whisk.
03 -
  • The ratio of three parts oil to one part vinegar is your North Star, and once you commit it to memory, every variation that follows will work.
  • Let the minced garlic sit in the vinegar for five minutes before adding oil, because the acid tames the raw bite and makes it sweet instead of aggressive.

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