Classic Vinaigrette (Printable Version)

Simple tangy vinaigrette of olive oil, red wine vinegar, Dijon and honey, ready in minutes to lift greens and roasted veg.

# Ingredient List:

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

05 - 1 small garlic clove, finely minced, optional

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

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, adjusting as needed.

04 - Use immediately to dress your favorite salads, or refrigerate in a sealed container for up to one week.

01 -

It takes longer to find a clean fork than to actually make this dressing, and the flavor blows anything from a store shelf out of the water.
Once you memorize the basic ratio, you will never need to look at a recipe again, and you can riff on it endlessly depending on what is in your fridge.

02 -

If the dressing separates after sitting in the fridge, that is completely normal and not a sign you did anything wrong, just whisk or shake it back together.
Adding the oil too fast is the most common mistake and will leave you with a broken watery mess instead of a silky emulsion.

03 -

Let the minced garlic sit in the vinegar for about five minutes before adding the oil, because the acid mellows the raw bite and creates a smoother flavor throughout.
A teaspoon of mayo stirred in at the end makes the emulsion nearly unbreakable and adds a subtle richness that will have everyone guessing your secret.