I can't even remember the last time I purchased salad dressing at the store, because it is one of the easiest items to make at home. It tastes better, is better for your body, and saves you money when making homemade salad dressing.
When making a vinaigrette you can follow the very easy ratio recipe of 1 part vinegar to 3 parts oil. I like to use a little dijon to help bind my vinaigrettes. This recipe is basic and balanced. Feel free to add your own spices. I love throwing in ¼ teaspoon of finely minced shallots to bring this dressing up a level in flavor profiles.
- 1 whisk
- Makes 8 oz of salad dressing
- 1 /4 cup vinegar and/or lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey or 100% maple syrup
- ¾ cup olive oil
- Salt and Pepper to taste
- In a bowl, whisk together the first 3 ingredients until mustard and vinegar is combined. Then gradually add in the olive oil, while whisking. Continue to whisk until dressing becomes a golden yellow and has fully emulsified. Store in airtight jar for up to 10 days in the refrigerator. If oil solidifies, run dressing jar under warm water for 30 seconds and shake it well before using.
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove