Description
A quick and versatile vinaigrette made with vinegar, olive oil, Dijon mustard, and garlic. Perfect for salads, grains, and roasted vegetables.
Ingredients
- 1/4 cup olive oil (extra-virgin or light)
- 1/4 cup vinegar (red wine or balsamic)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon finely minced shallot or 1 tablespoon chopped fresh herbs (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Measure your acid (vinegar) and flavorings.
- Whisk together the vinegar, Dijon, and garlic.
- Slowly stream in the oil while whisking to create an emulsion.
- Season, taste, and adjust.
- Serve immediately or store in the fridge and shake before using.
Notes
Classic French ratio is roughly 3 parts oil to 1 part acid. This recipe uses equal parts for a brighter, more tang-forward dressing. Store in the fridge for 7–14 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: French