Classic Vinaigrette Dressing (Printable)

Bright French vinaigrette with olive oil, red wine vinegar, Dijon and honey; ready in 5 minutes to dress greens.

# What You'll Need:

01 - 3 tablespoons extra virgin olive oil

02 - 1 tablespoon red wine vinegar (or white wine vinegar)

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon honey or maple syrup (optional, for sweetness)

05 - 1 small garlic clove, finely minced (optional)

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

01 - In a small bowl, whisk together the vinegar, Dijon mustard, honey (if using), and minced garlic until well combined.

02 - Slowly drizzle in the olive oil while whisking continuously, until the dressing emulsifies and thickens slightly.

03 - Season with salt and pepper to taste.

04 - Use immediately to dress your favorite salads, or refrigerate in a sealed container for up to one week.

01 -

Once you master this ratio, you will never buy bottled dressing again, and your salads will taste like they came from a Parisian bistro.
It comes together in under five minutes with ingredients you probably already have lined up in your pantry.

02 -

If you add the oil too quickly it will separate and no amount of whisking will bring it back, pour it in a thread thin stream and be patient.
Taking the dressing out of the fridge thirty minutes before serving lets the olive oil liquefy again and restores the silky texture.

03 -

Warm your bowl slightly before whisking, the ingredients emulsify faster and more smoothly when they are not ice cold from the cupboard.
Let the dressing sit for ten minutes before serving because the garlic and mustard need time to bloom and marry with the other flavors.