Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
RECIPE: Basic Vinaigrette
- Yield: Makes ~3/4 cup
Description
This bright, balanced vinaigrette is perfect for any salad and keeps in the fridge for a week, making it easy to add fresh greens to every meal. It’s also wonderful drizzled over grilled or roasted vegetables or used as a marinade for meats and seafood.
Ingredients
Units
Scale
- 1/4 cup vinegar
- 1 Tbsp finely minced shallot
- 2 tsps Dijon mustard
- 1 Tbsp honey, sugar, or maple syrup
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Add all the ingredients to a Mason jar. Close the lid and shake vigorously for 30 seconds.
- Taste test for acidity, sweetness, and salt, and adjust as needed.
Notes
Keep your vinaigrette in a sealed jar in the refrigerator for up to one week. Remove from the fridge 15 minutes before using (so the oil can liquify). Shake well before each use, as it may separate naturally — that’s normal!
