I can’t remember the last time I bought vinaigrette from the store. Once I figured out how simple a basic vinaigrette was to make at home, that’s all I’ve been doing ever since. Sure, it’s a bit more effort but it’s worth it. One, I love being able to control the ingredients in my salad dressing. And two, I like to switch up my vinaigrettes regularly and don’t want to commit to an entire bottle of the same kind.
My go-to basic homemade vinaigrette is borderline ridiculously simple. But from there, I’m able to make lots of variations.
BASIC HOMEMADE VINAIGRETTE
Makes about ½ cup (or 4 servings)
- ¼ cup olive oil
- ¼ cup vinegar of choice (my go-to is balsamic)
- 1 teaspoon dijon mustard
- ½ finely chopped shallot (optional)
- ½ teaspoon honey (optional, depending on vinegar used)
- ½ teaspoon salt
- Several grinds of black pepper
Combine all ingredients in a jar and shake well. Can also use a blender to really emulsify.*
Lemon Caper Vinaigrette – Use two tablespoons lemon juice, two tablespoons white wine vinegar, and add a couple tablespoons of chopped capers.
Tahini Vinaigrette – Use apple cider vinegar and replace dijon mustard with a tablespoon of tahini.
Basil Vinaigrette – Use white balsamic vinegar and add a handful of fresh basil and blend.
Cilantro Lime Vinaigrette – Use lime juice in place of vinegar and add a handful or two of fresh cilantro.
*Note: Homemade vinaigrette WILL separate. It’s just the nature of the ingredients. Take the dressing out of the fridge 15-30 minutes before you need to use it and shake it up real good. It’s worth the bit of extra effort, promise.