Out of salad dressing, or just sick of paying for it? Make your own in 2 minutes with a few ingredients that you probably already have. It will be even better than the store-bought stuff!
- 8 oz (1 Cup) Extra Virgin Olive Oil (or other oil of choice)
- 4 oz (1/2 Cup) Balsamic or other vinegar
- 2 oz (1/4 Cup) Dijon or grainy mustard
- salt and/or pepper to taste
- Pour the oil and vinegar into a bottle or jar that has a leak proof lid.
- Add salt, pepper, and any other add-ons to the oil and vinegar.
- Put on the lid and shake until the ingredients are combined. (If you don’t have a leak proof lid, use a fork or whisk to stir.)
- Adjust any ingredients to taste.
- Oil options: olive oil, sunflower oil, avocado, any oil that is a liquid at room temperature. Some oils may solidify in the refrigerator. If this happens, just let it sit out on the counter for a bit and/or shake vigorously.
- Vinegar options: balsamic, red wine, other flavored vinegars, even lemon or lime juice (watch out – they’re sour!). I do not advise using white vinegar, especially at first – it’s too bitter.
- Add-in ideas: Dijon mustard is my default. Also try maple syrup or honey, garlic, soy sauce, fruit juice, dried herbs and spices, the options are endless! I typically add a few tablespoons of mustard, about 1/2 tsp of garlic powder, and a few dashes of paprika to this recipe.
- This recipe uses a 2:1 Oil-to-Vinegar ratio. For the classic 3:1 oil-to-vinegar ratio, use 8 oz (1 cup) of oil and just over 2 oz (1/3 cup) of vinegar.
- Category: Dressings and Sauces
- Method: No Cook
- Serving Size: 2 Tbsp
- Calories: 93
- Sugar: 2
- Sodium: 100
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: vinaigrette, salad dressing, quick, dairy-free, vegan, gluten-free