When it comes to eating “off the grid”, one of the easiest things you can do is throw out those bottles of purchased salad dressing in favor of the homemade variety. Not only does it taste exponentially better and avoids suspicious ingredients, you can also clear out your refrigerator of all those half-empty bottles of unknown origin (just what year did I buy this, anyway?).
This recipe is a good starting point for a basic vinaigrette, and is easily customizable to your own taste. For the acid, try different vinegars like balsamic or apple cider vinegar, or use citrus juices like lemon, lime, orange. Add a little minced garlic or shallot. In the summer, chop some fresh herbs and add them to the mix: oregano, thyme or chives are particularly good. Extra virgin olive oil is a particularly good base oil; we generally stick with olive oil for most of our vinaigrettes. We recommend storing leftover vinaigrette in the refrigerator in a canning jar with a lid. Refrigerating usually makes the dressing go solid; just run it under warm water for a minute and stir it up prior to using.
What are your favorite homemade dressings? We’d love to know!
Other Dressings We LovePrint
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup + 1 tablespoon olive oil
- In a small bowl, whisk all ingredients except olive oil, then slowly whisk in the olive oil until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
- Store in the refrigerator for up to 2 weeks; bring to room temperature and stir before serving.