MEGAN FRANCES LLOYD
// writer

Homemade Vinaigrette

BACK TO BASICS: HOMEMADE VINAIGRETTE

Originally published by Tramontina USA

Homemade vinaigrette beats out all the others. Why? You know exactly what ingredients you’re using (no hard-to-pronounce ingredients or fillers), it tastes extra fresh, and you can adjust the flavors depending on your menu and pallet.

A vinaigrette, or any sauce for that matter, is a simple combination of fat, acid, salt, heat, and sugar. Fat comes from the oil, acid from vinegar or citrus, salt… is self-explanatory, heat from a spice, shallot, or mustard, and sugar from an added sweetener like honey or even the natural sugars in vinegar.

Creating your own salad dressing using your preferred ratios and seasonings is a great first step in learning how to cook more intuitively. And a good vinaigrette does wonders for more than just salad. Spoon it over roast chicken or potatoes, toss it into cooked grains, or use as a sauce for sautéed veggies. Here’s a basic recipe to get you started on your store-bought-free lifestyle.

Makes: About 1 cup   |   Prep Time: 10 min

INGREDIENTS:

  • 1½ Tablespoons shallots, minced

  • 1 teaspoon fresh thyme, minced

  • 3 Tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ cup olive oil

  • Salt

  • Fresh ground pepper

INSTRUCTIONS:

  1. Whisk shallot, thyme, vinegar, and dijon in a small bowl.

  2. Slowly stream in olive oil, whisking constantly until combined.

  3. Season with salt and pepper.

  4. Store in an airtight jar in the fridge.

  5. Note: Your homemade vinaigrette will likely separate as it sits. (In other words, the oil will separate from the vinegar.) Don’t worry, this is a natural occurrence! Just shake it up in the jar right before serving.

MIX IT UP

  • Sub out red wine vinegar and thyme for whatever vinegar and herbs you have around the house.

  • Use lemon or lime juice instead of vinegar. Throw in the zest too!

  • Use oil like grapeseed or canola for a more neutral flavor.

  • Add a teaspoon of honey or maple syrup to mellow out the acid.

  • Add spices like cumin or paprika to give it a different flavor.

  • Use a different mustard like whole grain or spicy brown, or leave it out all together.

  • Add a couple tablespoons of Greek yogurt to make it creamy.