Easy Homemade Vinaigrette Recipe (with Lots Of Variations)

I just made this killer vinaigrette that blends red wine vinegar, extra virgin olive oil, Dijon mustard and garlic with a perfect pinch of salt and pepper. It brings a bold freshness to salads, transforming every bite into a flavor adventure. I love its simplicity and endless customization options. Totally satisfying.

I think making your own vinaigrette is one of the best ways to add flavor to your salads without any extra additives. I love mixin 1/4 cup red wine vinegar with 3/4 cup extra virgin olive oil as the base of my dressin.

Adding a teaspoon of Dijon mustard helps the flavors come together and I always toss in a clove of minced garlic to give it a little kick. I usually season with about 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper.

Sometimes, if I feel like it, I stir in 1/2 teaspoon honey for a bit of sweetness and a sprinkle of chopped basil or parsley for extra freshness. This simple vinaigrette not only enhances your homemade salad but also packs nutritional benefits from quality olive oil and vinegar.

I think its a quick, easy, and healthier alternative to typical store bought dressings.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, it’s super fast and easy – it only takes about 5 minutes to whip up and that is a lifesaver when I’m in a rush. Second, the flavors just come together so nicely. I love how the tang of the red wine vinegar mixes with the olive oil and mustard; it gives my salad a really refreshing kick. Third, it’s totally versatile. I can throw in different herbs or even a bit of honey to suit my mood or what I’ve got in the fridge. And lastly, making my own dressing means I never have to settle for boring store bought Italian dressings again.

Ingredients

• Red wine vinegar gives a tangy kick and sour flavor without any real carbs.
• Extra virgin olive oil is full of healthy fats and adds a smooth, rich taste.
• Dijon mustard brings a zesty heat and a little extra kick to the mix.
• Garlic is super aromatic, helps boost flavor, and offers tiny amounts of antioxidants.
• Honey or sugar is optional but gives a gentle, sweet balance to the tangy notes.
• Fresh herbs lend a bright, natural flavor and add a bit of vitamin goodness.

Ingredient Quantities

• 1/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt to taste (start with about 1/4 teaspoon)
• Freshly ground black pepper to taste (about 1/8 teaspoon)
• Optional: 1/2 teaspoon honey or sugar for a bit of sweetness
• Optional: chopped fresh herbs like basil, parsley or thyme to your liking

How to Make this

1. In a small bowl, add the red wine vinegar and the minced garlic.

2. Mix in the Dijon mustard with the vinegar-garlic combo.

3. Add about 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.

4. If you like a touch of sweetness, add in the 1/2 teaspoon honey or sugar at this stage.

5. Slowly pour the extra virgin olive oil into the bowl while whisking continuously so the dressing emulsifies.

6. Keep mixing until you see a smooth blend of oil and vinegar.

7. Taste the mixture and adjust the salt, pepper or sweetness if needed.

8. Stir in any fresh chopped herbs you want, like basil, parsley or thyme.

9. Let the dressing sit for about 5 minutes at room temperature so the flavors meld together.

10. Finally, drizzle the vinaigrette over your salad and enjoy your meal.

Equipment Needed

1. A small mixing bowl
2. A whisk
3. Measuring spoons
4. A measuring cup
5. A knife
6. A cutting board

FAQ

• Q: Can I sub extra virgin olive oil with another oil?
  
  A: Sure, you can use another oil, but the flavor might change a bit. Extra virgin olive oil gives that punchy taste.
• Q: How long does this vinaigrette keep in the fridge?
  
  A: It should last about a week, but make sure to shake it well cause the ingredients will separate over time.
• Q: Can I tweak the amounts of salt and pepper in the recipe?
  
  A: Yes, you can totally adjust the seasoning to your preference. Taste as you go and add a little more if needed.
• Q: What are some fun variations I can try?
  
  A: You can mix in different vinegars like apple cider or even add a squeeze of lemon. Fresh herbs like basil or parsley are a nice touch too.
• Q: Is Dijon mustard nessecary in the recipe?
  
  A: No, it isnt absolutely required, but it helps bind the oil and vinegar together. Without it, you might need an extra whisk or shake.

Easy Homemade Vinaigrette Recipe (with Lots Of Variations) Substitutions and Variations

• If you don’t have red wine vinegar, you can use apple cider vinegar or even white wine vinegar
• Not got extra virgin olive oil? Try avocado oil or grapeseed oil as a decent substitute
• If Dijon mustard ain’t available, yellow mustard works pretty well in a pinch
• No fresh herbs on hand? Dried basil, parsley, or thyme can do the trick

Pro Tips

1. Try letting the dressing sit for about 5 minutes before you use it so that the garlic and herbs can really blend with the vinegar and oil.
2. When you’re whisking the oil into the vinegar, go slow and steady. It may take a little bit of extra effort to get them to emulsify properly.
3. Taste the dressing early and add a bit more salt or honey if needed; it’s way easier fix it than to try and balance out a too strong flavor later.
4. If you’re adding fresh herbs, chop them up finley right before you mix them in, so they don’t lose their freshness in the dressing.