Classic Vinaigrette Dressing (Printable version)
Tangy French vinaigrette—olive oil, red wine vinegar, Dijon and honey. Emulsifies fast to dress greens or roasted veg.
# What you 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:
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 freshly ground black 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 -
- It takes literally five minutes and tastes better than anything you can buy in a bottle.
- Once you memorize the ratio you will never need to look at a recipe again.
- The emulsification trick makes you feel like a professional chef with almost zero effort.
02 -
- If you pour the oil too fast it will not emulsify and you will end up with a separated, oily mess.
- Mustard is the secret binding agent, so never skip it even if you think you do not like mustard.
- Dressing straight from the fridge will taste dull, so always let it sit at room temperature for ten minutes before serving.
03 -
- Warm your ingredients to room temperature before mixing because cold oil will not emulsify properly.
- Add a tiny spoonful of Greek yogurt if you want a creamier texture without changing the flavor.