Everyday Vinaigrette

Do you know how to make salad dressing? It is so easy and will save you lots of money. Plus it’s an opportunity to add in healthy, quality oils vs the shady stuff that salad dressing purveyors pawn off on us in their bottled dressings.

Here’s the simple formula:

  • 2 parts oil
  • 1 part vinegar
  • a bit of Dijon-style mustard
  • salt and pepper to taste
  • pinch of cayenne pepper

…and here’s a sample of the formula made into my Everyday Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup vinegar (balsamic, golden balsamic, apple cider vinegar, sherry vinegar, pomegranate vinegar, etc)
  • 1 -2 tsp Dijon-style mustard
  • salt and pepper to taste
  • 1/8 tsp cayenne pepper

Into a 2-cup measuring cup, pour the olive oil. Then pour in the vinegar of your choice. Use a small whisk to dip into the jar of Dijon-style mustard and add to the oil and vinegar. Add in a pinch or two of salt, a bit of black pepper and the cayenne pepper. Whisk to emulsify all ingredients completely. The cayenne helps to hold the emulsification.

Get creative with this: switch up the vinegars. Use lemon juice instead of vinegar. Add some minced fresh herbs like Thyme, Lemon Thyme, Basil, Tarragon, Cilantro or a combo. Add in some minced garlic or ginger. Try different mustards like horseradish mustard, tarragon mustard, etc. Add in a bit of honey or maple syrup if it’s too sour. Do you get the idea?

Leftovers will keep at room temperature for a couple days. When refrigerated, the olive oil will solidify so remove from the refrigerator about 30 minutes before you want to use it. Keeps in refrigerator up to 3 months or so.

Serves 4—6.





Lesa Heebner