This is the only homemade vinaigrette recipe you’ll ever need. Yes there are many recipes and variations out there, but if you start with this recipe as a base, you can make hundreds (if not thousands!) of different vinaigrettes.
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.
Recipe and photo courtesy of: Lauren Grant @zestfulkitchen
Total Time: 5 minutes
Yield: 2/3 cups
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced fresh garlic
- Kosher salt and black pepper to taste
Whisk together oil, vinegar, shallot, Dijon, honey, and garlic; season with salt and black pepper.
Store vinaigrette in the refrigerator, but keep in mind it’ll harden during refrigeration. Set vinaigrette out at room temperature for 15 minutes before using, then whisk and use as desired.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.