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This is the only homemade vinaigrette recipe you’ll ever need. I know there are many recipes out there, but if you start with this recipe as a base, you can make hundreds of difference vinaigrettes. Which makes eating a salad so much more enticing.
Busting Vinaigrette Myths
The Myth: The ideal ratio of oil to acid for a vinaigrette is 3:1.
The Fact: The ideal ratio for a homemade vinaigrette depends on your preference. If you like things more tangy, try a ratio of 1:2. Do you like things to be balanced, yet bold? Try a 1:1 ratio. It’s all in what you like, there’s no “right” or “wrong” way when it comes to a homemade vinaigrette.
The Myth: A homemade vinaigrette should be used the day it’s made.
The Fact: Silly, a homemade vinaigrette can last at least 2 week in the refrigerator, if not longer. The exception? Vinaigrette recipes that use anchovies still technically are OK to eat after two weeks, but bear in mind that the anchovy flavor will be get stronger with time.
The Myth: A homemade vinaigrette just isn’t as flavorful as bottled varieties.
The Fact: Not true! It’s all in how you make it. If you’re a garlic and herb lover, bump up the garlic (although taste it before you add more), and add a tablespoon or two of minced fresh herbs. Do you like a vinaigrette that’s on the sweeter side? Add more honey, maple syrup, or granulated sugar if that’s more your speed.
Maybe you like the bold flavor of balsamic, simply swap out some or all of the red wine vinegar for balsamic. So yes, a homemade vinaigrette can be more flavorful than store-bought, and it’s often times much healthier too! Just consider your preferences and priorities and increase or add those to this base recipe.
The Myth: Homemade vinaigrette shouldn’t, or can’t, be refrigerated.
The Fact: Homemade vinaigrettes should actually be refrigerated, especially since the homemade versions don’t have preservatives. The fat will separate from the vinegar and probably harden, but that’s to be expected and it’s OK. Just be sure to pull the vinaigrette from the refrigerator 10–15 minutes prior to using so it has time to warm up. Give it a shake or a whisk and it’s good to go.
Red Wine Vinaigrette
Description
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Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1½ teaspoons honey*
- ½ teaspoon minced fresh garlic
- Kosher salt and black pepper to taste
Instructions
- Whisk together oil, vinegar, shallot, Dijon, honey, and garlic; season with salt and black pepper.
Thank you. My daughter makes the best dressings and you just gave me her secret in a most understandable way. Now my salads will taste that good.