Last updated on September 5th, 2024 at 10:02 am
This easy and simple vinaigrette is made with red wine vinegar, salt and pepper, mustard and olive oil for a delicious dressing. Keeps well and is great to have on hand to drizzle over leafy greens.
Homemade vinaigrette is the secret to making someone fall in love with salads. This is the first Western-style salad dressing I have learned to make and made me want to eat salads. It is easy to make and calls for 4 easy-to-find ingredients. The flavor is wonderfully complex and fresh-tasting.
Do you buy a pot of salad dressing or make your own?
I am not keen on salads or greens from a bag. I would happily eat any vegetables but not a head of lettuce. But I found out that there are a variety of greens to choose from not just a sad leaf of lettuce like rocket, cucumbers, tomatoes, spinach or carrots.
They come in different sizes and colors too so the choice is not limited and I could drizzle a homemade vinaigrette and then enjoy it as a refreshing snack or side.
My fear of salads probably is from eating bitter lettuce which was not a thing while I was growing up. I remember my mother would blanch vegetable tops and drizzle with a fish sauce and citrus dressing.
Whenever my husband eats a salad he would offer it to me which I would politely say no to until I discovered how to eat it with gusto.
So, now whenever the weather is warm enough to grow greens on the windowsill.
We live in a house with windowsills that are not deep enough to have pots full of greens, we grow them outside and pinch those leaves off the plant to eat as they are or dress with vinaigrette. Wonderful!
Is vinaigrette a healthy dressing?
I asked that myself too, so, I had a look around to find out if it was a healthy option.
An article in the Taste of Home compared different dressings. It stated that vinegar-based dressings are healthier the option than creamy, ranch or Ceasar dressings.
Store-bought dressings may have more sugar or salt added in, while homemade ones could be customized or have less sodium and sugar added sparingly.
What is the best vinegar for vinaigrette?
White wine, red wine vinegar, sherry or champagne vinegar could be used and it comes down to personal preference and availability of ingredients.
Ingredients
Red wine vinegar – substitute with white wine vinegar
Salt and pepper – freshly cracked black pepper and salt to taste
Mustard – Dijon or wholegrain mustard
Olive oil – use only olive oil or a combination of half olive oil, half vegetable oil
How to make vinaigrette
As previously said, this is easy to assemble and ready in under 5 minutes.
In a clean jar, pour red wine vinegar, salt and pepper, and a tablespoon of mustard.
Put the lid on and then give it a shake.
Add the olive oil.
Screw the lid back on and lastly, shake to emulsify and make the dressing thick and luscious.
Taste and adjust as necessary.
If it needs more zing, add more vinegar, if you want it milder add a touch of water, if it is bland add more salt and pepper.
Drizzle immediately over a bowl of crisp leafy greens or keep in the fridge. Take it out of the refrigerator, stand at room temperature for 5-10 minutes, and serve.
Storage
Keep in the fridge for up to two weeks. Shake well before use.
Looking for inspiration or want to try more homemade dressings and dips?
Why not try these Asian-style dressing too? Try the Vietnamese Nuoc cham, Filipino soy sauce and vinegar dip or a Korean Ssamjang to dip your vegetables in for an Asian flare. How about a Japnanese twist? Try the Japanese-style sesame dressing. These dressings could also be served as a condiment or a sauce. So, please give them a try and tell us in the comments section how you like them.
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Let’s get cooking!
HOMEMADE VINAIGRETTE
Equipment
- 1 jar/bottle with a lid
Ingredients
- 2 tbsp red wine vinegar white wine or sherry or champagne
- salt and pepper to taste
- 1 tbsp mustard Dijon or whole grain
- 5 tbsp olive oil
Instructions
- Put in red wine vinegar, salt and pepper, and a tablespoon of mustard in a jar, screw the lid on and shake well.
- Take the lid off and pour the olive oil.
- Put the lid back on. Shake vigorously to emulsify.
- Taste and adjust as necessary. Serve immediately or keep in an airtight jar in the fridge.
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