Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
You can whisk up this all-purpose vinaigrette in minutes, and it’s good on almost any salad.
This classic vinaigrette is the answer to how to dress almost any salad. It has a silky-smooth texture and punchy flavor, striking just the right balance between acid and fat. The formula is a 2:1 ratio of oil to vinegar, plus the addition of honey and Dijon mustard, which not only add flavor, rounding out the sharpness of the vinegar and adding a bit of tang, respectively, but also stabilize the vinaigrette so it stays emulsified (i.e., it won’t ever separate into oil and vinegar, leaving you with a plate of oily, unevenly dressed greens).
What you’ll need to make vinaigrette
Note that the recipe calls for a neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed oil. Though olive oil is popular and used in many recipes because of its health benefits, its strong flavor can overwhelm and compete with other salad ingredients. For an all-purpose vinaigrette not intended for Italian, Greek or Mediterranean-style salads, it’s best to stick with a neutral oil.
Step-by-Step Instructions
In a medium bowl, add the honey, mustard, vinegar, salt, and pepper.
Whisk the ingredients until combined.
While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you’re adding the oil, stop for a moment and whisk to emulsify before continuing.
Mix in the shallots. Taste and adjust seasoning, if necessary. The best way is to dip a piece of lettuce into it and take a bite rather than tasting it with a spoon.
Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use. Remember, before dressing any salad, be sure your greens are completely dry, as wet greens will repel and water down the vinaigrette.
You May Also Like
- Balsamic Vinaigrette
- Zesty Homemade Italian Dressing
- Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
- Homemade Caesar Salad Dressing
Vinaigrette
You can whisk up this all-purpose vinaigrette in minutes, and it’s good on almost any salad.
Ingredients
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4½ tablespoons red wine vinegar
- ¾ teaspoon salt
- Heaping ¼ teaspoon freshly ground black pepper
- 9 tablespoons (½ cup plus 1 tablespoon) vegetable, canola, grapeseed, or any other neutral-tasting oil
- 1½ tablespoons minced shallots
Instructions
- In a medium bowl, whisk together the honey, mustard, vinegar, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you're adding the oil, stop for a moment and whisk to emulsify before continuing. Mix in the shallots. Taste and adjust seasoning, if necessary.
- Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Serving size: 2 tablespoons
- Calories: 199
- Fat: 21 g
- Saturated fat: 1 g
- Carbohydrates: 3 g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 89 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this recipe and love it – the tanginess. love the use of honey. It is my go to dressing. QUESTION -at the moment I have no more honey, can I use the best Canadian maple syrup as a substitute?
DeeDee, so glad you like it! The maple syrup will lend a slightly different flavor but it’s perfectly fine to use.