Simple Vinaigrette
9
- Prep Time25 min
- Total Time25 min
- Makes8 to 12 servings
Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Michelle Rabin, Prop Styling by Madeleine Johari.
This easy vinaigrette recipe is infinitely customizable to suit your flavour preferences—and absolutely delicious as it is. Whisking the salt fully into the vinegar first ensures that it dissolves completely for perfect seasoning in every drop.—Jennifer Pallian
Ingredients
1/4 cup vinegar or lemon juice, see Kitchen tip
1/2 to 1 tsp kosher salt
Emulsifier and/or sweetener, see Kitchen tip
3/4 cup olive, avocado or grapeseed oil
Instructions
Whisk vinegar with salt until salt is fully dissolved. Whisk in emulsifier and/or sweetener until combined.
While whisking continuously, slowly drizzle in oil until dressing is smooth and creamy. Taste and add more salt, if desired.
Kitchen tip
Vinegar options include white wine, red wine, balsamic, apple cider, rice—any type that tastes good to you.
Kitchen tip
The amount of emulsifier (and sweetener, if you’re using one) needed will vary depending on what ingredient you choose, and it will determine the amount of salt you need. See the recipe variations for specific measurements, but most liquid emulsifiers such as honey, mustard and maple syrup should be added at a ratio of 1 tbsp per 1 cup of vinaigrette.
Storage guidelines
Store vinaigrette in an airtight jar in the refrigerator. Vinaigrettes made with only oil, vinegar, mustard and/or honey, which all have long shelf lives on their own, can last several weeks, while ones with fresh herbs are best when used within a few days.
Recipe variations
Looking to switch things up? Try our Dijon-Mustard Vinaigrette, Honey-Balsamic Vinagrette, or Creamy Lemon-Herb Vinaigrette recipes.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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