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.

Reviews

(5)
Most Helpful

The fall back recipe is my usual one. Add some pomegranate seeds and pine nuts to your salad to round it off.

Mike G. June 26, 2016

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

Domestic Goddess May 16, 2011

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

Norelllaura1 September 06, 2008

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