Classic Vinaigrette Recipe
With a perfect ratio of oil to vinegar, the classic vinaigrette works amazingly well to coat salad greens and is also delicious on steamed veggies.
Servings 8 servings
Calories 182kcal
Ingredients
- ¼ cup white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 garlic clove minced
- 1 tablespoon Dijon mustard
- ¾ cup olive oil extra-virgin
Instructions
- In a small bowl, whisk together the vinegar and salt until the salt dissolves.¼ cup white wine vinegar, ½ teaspoon kosher salt
- Whisk in the black pepper, garlic, and mustard.¼ teaspoon black pepper, 1 garlic clove, 1 tablespoon Dijon mustard
- Slowly whisk in the olive oil until the ingredients emulsify into a smooth, velvety dressing.¾ cup olive oil
- Serve immediately or cover and refrigerate for up to 10 days.
Video
Notes
- Please use fresh minced garlic, not jarred or powdered.
- Ideally, let the dressing rest for 30 minutes at room temperature before using it to allow it to further thicken and the flavors to meld. Remix before using.
- Instead of mixing the ingredients in a bowl, you can add all of them to a jar, tightly seal it, and shake vigorously until the dressing becomes emulsified.
- The reason I mix the salt into the vinegar before adding the remaining ingredients is that it ensures the salt gets dissolved, preventing a gritty texture.
- You can keep this dressing in a sealed jar in the fridge for up to ten days. Remix it before using. I don't recommend freezing this dressing.
Nutrition
Serving: 2tablespoons | Calories: 182kcal | Fat: 20g | Saturated Fat: 3g | Sodium: 167mg
