product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

How to Cook: Basic Vinaigrette

Serves 8
Time 5 min
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.

Vinaigrette makes an ideal marinade for poultry, meat, tofu, tempeh and veggies.
Ingredients
  • 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 ground black pepper
Method

In a bowl, combine garlic or shallot and mustard. Whisk in vinegar, and then oil. Stir in herbs and season with salt and pepper.

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.
  • 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 ground black pepper