Quick and Easy Vinaigrette
This Quick and Easy Vinaigrette is light and flavourful, and once you try making your own dressing at home, you’ll never want to buy it at the store again. This recipe can be adapted easily using different kinds of oils, vinegars and mustards to make it your own. Double it for easy meals through the week!
Equipment
- Mixing bowl
Ingredients
- ½ cup + 2 tablespoons extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground black pepper
Instructions
- Whisk olive oil, lemon juice, red wine vinegar and Dijon together in a bowl or shake in a jar. Once fully emulsified, season with salt and pepper to taste and enjoy!
Notes
Olive Oil: The best substitute depends on your preference. Consider a neutral oil like grapeseed or avocado oil. For a creamy version, try blending with tahini, avocado, crème fraiche or Greek yogurt (start by reducing the quantity by half then adjust for consistency).
Vinegar: Substitute apple cider, rice wine or sherry vinegar in place of the white balsamic.
Mustard: The mustard acts as an emulsifier to blend the oil and vinegar. You can use Dijon or whole-grain mustard or a combination of both, or substitute either honey or mayonnaise depending on your desired flavour profile.
Herbs & Seasonings: Half a teaspoon finely chopped basil, dill, rosemary, thyme, tarragon or oregano would all be delicious here. If adding garlic, grate or mince 1 whole clove. Try juicing an orange into it to make a citrus vinaigrette!
Storage: Cover and refrigerate remaining dressing for up to 2 weeks.