Small Batch Vinaigrette (House Dressing)
This recipe can be adapted easily using different kinds of oils, vinegars and mustards to make it your own. Double it to make a large batch 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.