Basic Vinaigrette With Variations

Submitted by Cookin-jo

"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."

 

• Ready In: 5mins
• Ingredients: 6
• Serves: 10

ingredients

• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons white wine vinegar
• 1 teaspoon kosher salt (less if using table salt)
• 1⁄4 teaspoon pepper
• 1⁄2 - 2⁄3 cup olive oil

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

[Mike G.]

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

 

[Cindi Marie Bauer]

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

 

[Norelllaura1]

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

 

[MommaEllen]

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

 

[foodtvfan]

Quick and easy delicious salad dressing. I used 1/3 cup olive oil and fresh ground black pepper. Much better than purchased dressing.