Low-fat, light, and naturally sweet, this is the best dressing you could make!
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If your homemade salad needs an easy dressing that overflows with flavor, look no further. The classic vinaigrette, in all its versatility, is perfect for nearly any kind of fresh veggie mix. Not only that, but you can also use it as a marinade for meat or a spread for sandwiches. After the first time making this recipe, you’ll want to make it in bigger batches each time so it lasts you the whole month. Many dishes beg to be drenched in this golden brown, sticky sweet goodness.
Another of my favorite ways to whip up this vinaigrette is with apple cider vinegar, avocado oil, tahini (instead of mustard), and raw local honey. I pour it over salads, Buddha Bowls, and even use it as a marinade for Crispy Baked Tofu. With a good balance of rich and mellow flavors, and so many ways to enjoy it, this dressing is sure to become a staple in your kitchen.
Is Vinaigrette Healthy?
As a low-fat mix with no added sugar or preservatives, this vinaigrette is one of the healthiest and most delicious you could make. It’s agreeable for every diet, being gluten-free, dairy-free, vegan, and free of refined sugars. All natural, indeed! Plus, no matter what kind of vinegar you use, you can rest assured that it will be supportive to the digestive system. Apple cider vinegar is especially good for gut health, providing amplified nutrients from apples like acetic acid, vitamins B6 and C, and plenty of antioxidants. You’ll find nothing to complain about with this condiment!
Vinaigrette’s Vibrant History
While vinaigrette supposedly originated in ancient Rome and danced its way across the tongues of Europe, this particular dressing recipe was popularized by Julia Child in the 1960s. As one of America’s most influential and charismatic celebrity chefs, she brought a lot of culinary wisdom from Europe to the States in an easily understood (and accomplished) way. The word vinaigrette comes from the term “aromatic vinegar” in French, signifying its widespread use in French kitchens and beyond.
INGREDIENTS
- 2 tablespoons vinegar (balsamic, apple cider, or red wine)
- 1/2 cup extra-virgin olive oil
- 1 tablespoon mustard (Dijon or wholegrain)
- 1/2 tablespoon honey (or more to taste)
- 1 clove garlic, minced
- Sea salt to taste
- Freshly ground black pepper to taste
INSTRUCTIONS
Whisk
Combine oil, vinegar, mustard, honey, garlic, salt, and pepper.
Adjust
Taste and adjust seasoning as needed.
Store
Use immediately or refrigerate.
Devour!
FAQs & Tips
In a well-sealed jar, this dressing can be stored in the fridge for up to 2 weeks, or at room temperature for 1 week. I don’t recommend freezing it, as the thawing process will ruin its texture. Keep in mind that however it’s stored, the oil and vinegar might separate over time, so you’ll need to give it a good stir before serving. This is natural, and a total testament to the recipe’s wholesomeness.
With each ingredient in this recipe, there’s a purpose that matches your meal’s intention. If you’d like a lighter and brighter vinaigrette, use apple cider vinegar, honey, and tahini. For a darker, richer dressing, use balsamic or red wine vinegar, maple syrup, and Dijon mustard. Play with each combo and label your jars accordingly. There’s a flavor for every occasion!
But it’s not just the liquids that matter; it’s the herbs and spices too! Alongside salt, pepper, and garlic, I like to add dried oregano, thyme, rosemary, and basil for a French-Italian fusion that’s harmoniously mellow. If you’re seeking to spice up your dressing and give it a good kick, you can add 1/2 teaspoon of cayenne pepper or cumin. Sometimes, I’ll even add 1/2 teaspoon of red chili pepper flakes, too.
Serving Suggestions
While I could go on and on about what you can put this dressing on, I have some favorites that you’re bound to enjoy as well.
For starters, the simple but sweet Carrot Salad makes a great base for this vinaigrette, soaking up ’til it’s perfectly tangy. For a slightly heartier option, you can drench Butternut Squash Salad with this dressing, and revel in the fresh sweetness of fall flavors.
Aside from salads, vinaigrette also goes really well on sandwiches, like this unique Vegan Chickpea Salad Sandwich with Basil. The perfect harmony of sweet and savory!
Vinaigrette Recipe
Ingredients
- 2 tablespoons vinegar balsamic, apple cider, or red wine
- 1/2 cup extra-virgin olive oil
- 1 tablespoon mustard Dijon or wholegrain
- 1/2 tablespoon honey or more to taste
- 1 clove garlic minced
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
-
In a bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until well combined. Adjust seasoning to taste.
-
Use immediately or store in a sealed container in the refrigerator for up to 1 week. Shake well before using if separated.
Nutrition
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