Basic Vinaigrette With Variations

Total Time
5mins
Prep 5 mins
Cook 0 mins

When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.

Ingredients Nutrition

Directions

  1. Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
  2. While whisking, slowly drizzle in the olive oil to emulsify.
  3. Taste for salt and pepper.
  4. Variations:.
  5. Use any other vinegar you have, including red wine vinegar and balsamic.
  6. Leave out the garlic or add herbs as you like.
  7. Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.
Most Helpful

I'm sorry, but I just did not care for this dressing, but I'm glad to see others enjoyed it!

5 5

I've used this recipe with my home infused vinegars (blackberry, pear and plum) and could not have been happier!. I also used it as a marinade for chicken and steak. Thank you

5 5

Wonderful! I used balsamic vinegar (my favorite!) and couldn't be happier with the taste. Thank you!