Vinaigrettes are often the last thing you whip up before sitting down to dinner, so I think it’s helpful to have a really simple one committed to memory. Depending on your preferences and what kind of salad you’re serving, there are endless ways to tinker with vinaigrettes, but this is my go-to version.
I’ve found that it works well to whisk the vinaigrette up in a bowl or glass liquid measuring cup first, then pour it into an 8-oz jelly jar. This is a slightly sweet vinaigrette so it’s nice with hearty salads that include bitter greens. For a brighter, crisper vinaigrette, you can try substituting fresh lemon for part of the vinegar or using a more acidic vinegar such as sherry or apple cider. If you experiment with types of vinegar, start with less and increase to taste. Soft, finely diced, fresh herbs such as tarragon, thyme or basil, are optional but nice additions. Dried herbs such as oregano work fine as well. If using fresh ingredients like herbs, garlic, or shallots, you’ll want to store the unused portion in an airtight jar in the refrigerator and use within a week.
Vegetables & seasonings
¾ cup extra virgin olive oil
¼ cup balsamic or fig vinegar
1 T honey
1 large clove garlic or 2 small cloves, pressed or finely minced
1 T french mustard
¼ tsp salt or to taste
fresh ground pepper to taste
1-2 tsp fresh herbs, finely minced, or heavy pinch dried herbs (Herbs De Provence is nice)
1-2 tsp red onion, finely diced
1 T minced shallot (instead of garlic)
In a bowl or glass liquid measuring cup, combine all the ingredients except the oil and whisk to combine. Slowly add the oil and continue to whisk to emulsify.
Dip a vegetable into your vinaigrette and taste. Adjust the sweetness, tartness, and salt and pepper as needed.
Transfer to a jar with a lid so you can shake before serving.