Classic Vinaigrette

The beauty of this classic vinaigrette, is that you can customize it so well. Want it more sweet, add a bit more honey. Want to make it a lemon vinaigrette, sub out half the vinegar for lemon juice. And the best of all, want to make it a strawberry (or raspberry) dressing, add in jam instead of honey.

With all of these choices, have fun and experiment. Change up the herbs to what you have in the garden, in the fridge or in your spice drawer. Just remember, dried herbs are much stronger; a little goes a long way.

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Classic Vinaigrette

Author: Cocinando en Ecuador Ingredient type: Altitude tested, Pantry, Pantry and commissary Country / Region: USA Category: Salad, Sauces, Seasonings Keys: Corn free Dairy free Egg free Gluten free Healthy Quick meals Vegetarian

Difficulty: Beginner Prep time 5 min Total time 5 mins

Ingredientes

Servings

• ¹⁄₂ cup olive oil
• ¹⁄₄ cup white balsamic, balsamic or red wine vinegar (if you don't like a more acidic dressing, only 3 TBL)
• 1 tablespoon Dijon mustard (I have used brown and yellow too)
• 1-2 tablespoon honey (or maple syrup or jam, add more if you like a sweet dressing)

Optional (extra)

• 1 clove garlic (fresh or roasted – pressed)
• 1 tablespoon fresh chopped herb (I love thyme or basil)
• poppy seeds

Instructions

1. Whisk until emulsified. It helps to whisk the mustard, honey and vinegar first, and then add in the oil. Then add in the extras and whisk away.

   
   Mark as completed

2. Store any extra in an airtight jar in the fridge for up to 2 weeks, if it lasts that long.

   You may be encouraged to eat more salad with this dressing in the fridge, waiting to be eaten.

   Mark as completed

Keywords: dressing