Homemade Vinaigrette Dressing

Description

A perfectly balanced vinaigrette built on the traditional 3:1 oil-to-vinegar ratio, emulsified with Dijon mustard and sweetened just enough with honey to round out the acidity. Toss it over any green salad or use as a base for countless variations.

Ingredients

• ½ cup extra-virgin olive oil
• ⅓ cup white wine vinegar (or red wine vinegar, balsamic vinegar, or sherry vinegar)
• 1 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup)
• 1–2 garlic cloves, finely minced
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste

Instructions

1. Place the white wine vinegar and Dijon mustard in a medium bowl (or a glass jar with a tight-fitting lid). Whisk or shake until fully combined.
2. Add the honey and minced garlic and mix again.
3. Slowly drizzle in the extra-virgin olive oil while whisking continuously to create a smooth, creamy emulsion. If using a jar, close the lid tightly and shake vigorously for 10–15 seconds.
4. Season with kosher salt and freshly ground black pepper. Taste and adjust — add more vinegar if you want it tangier, more honey for sweetness, or more salt for depth.
5. Serve immediately over salad, or store in a refrigerator jar for up to 2 weeks before use (re-shake or re-whisk before each serving).

Notes

• Ratio flexibility: The classic 3:1 rule is a starting point. Reduce to 2:1 for a more assertive vinegrette, or increase to 4:1 for something milder.
• Vinegar swaps: Red wine vinegar adds richness; balsamic contributes sweetness and color; apple cider vinegar brings a fruity edge; sherry vinegar is nutty and complex.
• Variations: Stir in fresh chopped herbs (chives, tarragon, basil), a teaspoon of whole-grain mustard for texture, or 1 tsp soy sauce in place of some salt for umami depth.
• Storage: Oil solidifies in the fridge — let sit at room temperature for 10 minutes before re-emulsifying.