Say goodbye to bland, store-bought dressings forever! This classic, all-purpose vinaigrette is the secret weapon your salads have been missing. With a perfect harmony of tangy vinegar, sharp Dijon, and rich olive oil, it’s incredibly simple to make and elevates everything from a simple green salad to roasted vegetables. Get ready to drizzle this liquid gold on everything!
Ingredients
• 3 tablespoons / 45 ml red wine vinegar
• 1 teaspoon / 5 ml Dijon mustard
• 2 cloves garlic, finely minced
• ¾ cup / 180 ml extra virgin olive oil
• ½ teaspoon / 3 g sea salt, or to taste
• ¼ teaspoon / 1 g freshly ground black pepper, or to taste
Instructions
1. In a jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, and minced garlic.
2. Pour in the olive oil, then season with salt and pepper.
3. Screw the lid on tightly and shake vigorously for 15-20 seconds, or until the dressing is well-combined and emulsified.
4. Taste and adjust seasoning if necessary. Serve immediately or store in the refrigerator.
Nutritional Information
• Serving Size: 2 tablespoons, Calories: 180, Fat: 20g, Carbohydrates: 0g, Protein: 0g, Sodium: 150mg (will vary based on salt added).
Pro Tips
• For a creamier, more stable emulsion, slowly drizzle the olive oil into the vinegar mixture while whisking constantly in a bowl.
• Add a teaspoon of maple syrup or agave for a touch of sweetness to balance the acidity.
• Stir in a tablespoon of finely chopped fresh herbs like parsley, oregano, or thyme for an extra layer of flavor.
• For the best flavor, let the vinaigrette sit at room temperature for at least 20 minutes to allow the garlic to infuse the oil.
FAQ
Q: Is this vinaigrette recipe vegan friendly
A: Yes, this vinaigrette is naturally vegan. To ensure it’s 100% vegan, simply verify that your brand of Dijon mustard does not contain honey or other animal-derived ingredients. Most classic Dijon mustards are suitable.
Q: Can I use a different vinegar for this dressing
A: Absolutely! This recipe is very versatile. Feel free to substitute the red wine vinegar with apple cider vinegar for a fruitier tang, white wine vinegar for a milder flavor, or balsamic vinegar for a richer, slightly sweeter dressing.
Q: How can I make a salad with this dressing more filling
A: To turn your salad into a complete vegetarian meal, add plant-based protein sources like chickpeas, lentils, baked tofu, or toasted nuts and seeds. The zesty flavor of this vinaigrette pairs wonderfully with these additions.
Q: How long does this homemade vinaigrette last in the fridge
A: Stored in an airtight jar in the refrigerator, this vinaigrette will last for up to two weeks. The olive oil may solidify when chilled, so simply let it sit at room temperature for 15-20 minutes and shake vigorously before serving.
