Classic Vinaigrette Dressing (Printable)
Tangy French vinaigrette with olive oil, wine vinegar, Dijon and honey; emulsifies quickly to brighten greens.
# What You'll Need:
→ Main Dressing
01 - 3 tablespoons extra virgin olive oil
02 - 1 tablespoon red wine vinegar (or white wine vinegar)
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for sweetness)
05 - 1 small garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
# How To Make:
01 - In a small bowl, whisk together the vinegar, Dijon mustard, honey (if using), and minced garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly.
03 - Season with salt and freshly ground black pepper to taste.
04 - Use immediately to dress your favorite salads, or refrigerate in a sealed container for up to one week.
# Expert Tips:
01 -
- It takes roughly the same time as tying your shoes and transforms anything green into something you actually crave.
- The ratio is bulletproof once you memorize it, and you will never buy bottled dressing again.
02 -
- If the dressing breaks and separates after sitting, just whisk it again for ten seconds and it will come right back together.
- Adding the oil too fast is the number one reason it refuses to emulsify, so pour slowly and trust the process.
03 -
- Warm your bowl slightly before whisking because cold oil emulsifies reluctantly and patience is overrated when you are hungry.
- Double the batch every time because you will run through it faster than you expect and it stores beautifully.