Ingredients
- Basic Vinaigrette:
- 1/3 c. apple cider or red wine vinegar
- 2 T. Dijon mustard
- 2 cloves garlic, minced
- 1 tsp. black pepper
- 1/2 tsp. salt
- 3/4 c. olive oil
- optional: 1-2 tsp. honey or maple syrup to taste
- Balsamic variation changes instead of 1/3 c. vinegar:
- 2 TB aged Balsamic
- 1/4 c. cider or red wine vinegar
- Lemon-Herb variation changes/additions:
- 1/3 c. lemon juice (replace all of vinegar with this)
- 1-2 tsp. dried herbs of choice OR 1 TB. fresh (thyme + basil, Italian, oregano, etc.)
- Asian variation changes/additions:
- 1/3 c. rice vinegar (replaces regular vinegar)
- 1 tsp. sesame oil
- 1 tsp. honey
- 1 tsp. sriracha sauce, or to taste
Preparation
Step 1
Add all the ingredients you're using together in a 1 or 2-cup measuring glass (or add straight to a bottle to shake and store).
Whisk by holding the whisk handle between your hands and rotating back-and-forth quickly until the ingredients are completely combined (it's quicker to make it straight in the bottle, but it doesn't mix and stay combined as thoroughly as when whisked).
Notes
Even more variations:
*Add other herbs: change it up by adding only one type of herb and call it "basil-red wine vinaigrette" (or whatever herb you like), or use a blend like Italian or Herbs de Provence.
*Add a little hot sauce to make it southwest style and use over a salad of lettuce, onions, beans, tomatoes, olives and cheese.
*Add a little pureed fruit and it becomes Raspberry Vinaigrette! Try other berries, too - blueberries, blackberries, or cranberries.