Here’s another one to add to the “better homemade” category – and it’s so easy, you won’t have any excuse not to try it! (I admit, homemade baked goods do require a bit of a life adjustment.)
Once you start making your own dressing, you’ll never go back. We love to use the ball jar trick from one of our favorite chefs — instead of the traditional method of whisking together ingredients in a bowl, just place them in a canning jar and shake it to form the emulsion. You have an instant storage container and avoid dirty dishes at the same time.
After you get comfortable with this method, it’s a breeze to make vinaigrettes with whatever you have handy. We generally use one part oil to one part acid (vinegar or citrus), but as you experiment you’ll find your preference. The possibilities with different oils, vinegars, and seasonings is endless!
We made this dressing as part of a main dish salad (coming soon!), and it was so good I know we’ll be making it on a regular basis! While we do have a standard recipe for vinaigrette, this one is even easier since no dicing garlic is involved. And since it’s equal parts of all ingredients, all you have to dirty is a tablespoon!Print
- 1 half-pint canning jar
- 2 tablespoons honey (local, if possible!)
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 2 tablespoons stone ground mustard
- Place all ingredients in the jar, and shake to emulsify the ingredients. Taste and adjust quantities as desired.
- Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.