Balsamic Vinaigrette Salad Dressing recipe
I keep a bottle of store bought salad dressing in my refrigerator for last-minute dinners, but there are few recipes that come together as quickly and easily as homemade vinaigrette. Once you learn the four simple steps, you can make salad dressing from scratch in one jar and five minutes.
Pretty soon, you won’t even bother pulling out the measuring cups. Just chop, add, shake.
Start with this basic recipe, then play around with different flavor combinations. As long as you keep the ratios roughly the same, you can create endless vinaigrette variations. Make enough to dress one salad or last for several days. The fresh flavors are so superior to anything sitting on the grocery store shelves.
Making homemade salad dressing is truly one of the best kitchen skills to learn. Let’s get started!
Boost Flavor: Create a base with finely chopped garlic, onion, or herbs. Add a spoonful of honey or mustard. Season with salt and pepper.
Other options: ginger, chives, thyme, oregano, capers, , cilantro, citrus zest, jalapeno
Add an Acid: Pour in 1/4 cup (or red wine or cider vinegar). Substitute citrus juice for a kick.
Other options: red or white wine vinegar, , lemon or lime juice
Add an Oil: Pour in 3/4 cup olive oil. The standard ratio for vinaigrettes is 1 part acid to 3 parts oil.
Other options: peanut oil, safflower oil, , vegetable oil
Shake It Up: Tighten the jar lid and shake until the ingredients are well combined. You could also use a whisk or blender. Will keep in the refrigerator for several days.
Balsamic Vinaigrette Salad Dressing
makes about 1 cup
1 t. minced garlic
1 T. Dijon mustard
2 T. chopped herbs (optional: thyme, oregano, basil)
1/2 t. ground pepper
1/4 t. salt
3/4 c. olive oil
- In a pint jar, combine the garlic, mustard, herbs (optional), and salt & pepper. Pour in the vinegar and oil.
- Place lid securely on jar and shake to combine (You could also use a whisk or blender). Will keep in the refrigerator for several days.
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