How to Cook: Basic Vinaigrette

How to Cook: Basic Vinaigrette

Recipe Rating: 3.60603
Serves 8
A quick vinaigrette at home is worlds better and usually worlds cheaper than bottled or going out for salad. Plus, substitutions are a breeze.

If you prefer less acidic flavor, balance it by adding a bit of jam, sugar or honey. Make sherry-walnut vinaigrette with: shallot + whole grain mustard + walnut oil + sherry vinegar + chervil + finely chopped toasted walnuts.
  • 1 clove garlic or small shallot, finely chopped
  • 1 teaspoon dijon mustard
  • 1/4 cup white or red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh herbs (chives, chervil, parsley or dill)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
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Put garlic or shallot into a bowl with mustard.

Whisk in vinegar, and then oil.

Stir in herbs and season to taste with salt and pepper.
Nutritional Info: 
Per Serving: Serving size: 2 tablespoons, 130 calories (130 from fat), 14g total fat, 2g saturated fat, 80mg sodium.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.