Basic Vinaigrettes

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  • 1/4 cup vinegar or citrus juice
  • 2 teaspoons mustard
  • 1 teaspoon sugar or 2 teaspoons honey
  • 3/4 cup oil
  • Various other ingredients (see variations below)
  • Salt and pepper


Classic vinaigrette starts with 1 part vinegar to 3 parts oil, but this ratio can be adjusted to taste. You can play with herbs, flavored oils and vinegars, citrus juices and zest – the variations are infinite! Mustard and honey are both natural emulsifiers, so including these will help your dressing hold together longer before separating. For your vinegar, choose balsamic, red or white wine, apple cider, champagne, or use citrus juice. The preferable mustard is Dijon or whole grain. If you're using flavored oil, or if you like sharper dressing, start with 1/3 cup and then add more to taste. Whisk together vinegar, mustard and sugar or honey until slightly thickened. Season to taste with salt and pepper. Slowly drizzle in oil, whisking constantly. Taste and adjust seasoning if needed. To prepare using a food processor or blender, pulse to combine all ingredients except oil. With motor running, slowly add oil. Try variations to make your own favorite blend! Add any of these in the first step with the vinegar: • Minced garlic or shallot • Chutneys, jams, jellies, or preserves (1-2 tablespoons) • Spices or citrus zest • Hot sauce or crushed chili flakes • Herbs – 1 tablespoon fresh or 1 1/2 teaspoons dried

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