Need an all-purpose salad dressing ready to use in your fridge? Here’s the recipe for my favorite homemade vinaigrette with variations.

I frequently get requests for a good homemade salad dressing and now that we are all cooking more at home it seems like a good time to remind you of my favorite vinaigrette. My refrigerator is never without it. It is good on any basic savory salad and can be varied by changing the oil and vinegar you use. You can also vary it by adding a little fruit juice when fruit is included in the salad, or some soy sauce and sesame oil for an Asian-style dressing, or your favorite hot sauce for a South-western dressing; or whisk in a little mayonnaise or sour cream to use it on potato salad or coleslaw. Here’s the recipe:

Combine 1/4 cup white wine, red wine, or sherry vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt in a 1-cup glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add 3/4 cup extra virgin olive oil in a stream, whisking. Cover and refrigerate; set out at room temperature for a few minutes before using.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.