Homemade Vinaigrette (with 10 different variations!)

This is a video tutorial on how to make a classic vinaigrette along with 10 different vinaigrette recipe variations. It's vegan, gluten free, paleo, vegetarian, plus diet and allergy friendly! 

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I've been cooking from scratch for so long that there's certain things I just assume everyone else makes from scratch, too, like salad dressings. But over the years, I've noticed that lots of people still use store bought bottled dressings. Why?

Taste? Convenience? Health? Phooey. Making a dressing or vinaigrette from scratch is one of the quickest, easiest and most fool-proof things you can do in the kitchen. Plus, you get to control the ingredients, so you can customize the flavor of your vinaigrette while avoiding all the nasty preservatives, added sugars and artificial ingredients lurking in the bottled stuff. Best of all, you can whip up a big batch of vinaigrette in a matter of minutes, so you'll always have a good quality, homemade salad dressing on hand.

Not only are homemade vinaigrettes and salad dressings tastier and healthier, they're arguably just as convenient as anything you can buy at the store. There's no right or wrong way to make one, either. Use the recipe below as a guideline, and adjust the ingredients to suit your preference. Once you've mastered the classic vinaigrette, change it up and play with the ingredients, or try one of these variations:

Asian Vinaigrette: Ginger + Garlic + Shallot + Dijon Mustard + Soy Sauce + Rice Vinegar + Sugar + Vegetable Oil + Sesame Oil (optional)
Great on slaws, noodles and other Asian salads.

Citrus Vinaigrette: Shallot + Orange or Grapefruit Juice/Zest + Lemon or Lime Juice/Zest + Dijon Mustard + Vegetable or Light Olive Oil
Lovely with roasted beets or poured over fish.

Apple Vinaigrette: Shallot + Whole Grain Mustard + Honey + Apple Cider Vinegar + Olive Oil
Perfect on any type of salad with apples.

Greek Vinaigrette: Red Onion + Honey + Red Wine Vinegar +  Lemon Juice + Oregano or Dill + Your Best Extra Virgin Olive Oil
For Greek salads, tomato/cucumber/red onion salads, or drizzled over gyros.

ItalianVinaigrette: Garlic + Red Wine Vinegar + Pinch of Sugar + Oregano + Thyme + Onion Powder + Olive Oil
 Awesome on antipasto salads or classic garden salads.

Spanish Vinaigrette: Garlic + Sherry Vinegar + Honey + Smoked Paprika + Olive Oil
Try it tossed with arugula or warm, roasted potatoes.

Bacon Vinaigrette: Shallot + Whole Grain Mustard + White Wine Vinegar + Honey + Bacon Fat
You'll love this on a spinach salad, kale salad or potato salad.

Balsamic Vinaigrette: Garlic + Balsamic Vinegar + Honey + Olive Oil
Great all-purpose dressing for mixed greens and tomato salads.

Creamy Vinaigrette: Add a bit of mayonnaise, sour cream or plain yogurt to any of the above recipes to make a creamy variation. Just be sure to scale back on the oil.

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Classic Vinaigrette

This is a video tutorial on how to make a classic vinaigrette along with 10 different vinaigrette recipe variations. It's vegan, gluten free, paleo, vegetarian, plus diet and allergy friendly! 

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories: 172kcal

Author: Nicole Gaffney

Ingredients

• 1 small shallot finely minced, about 2 tablespoons
• 2 teaspoons Dijon mustard
• 1 teaspoon honey optional
• 2 tablespoon vinegar white wine, red wine, sherry, apple cider, etc.
• salt and pepper to taste
• ⅓ cup extra virgin olive oil or more, to taste

Instructions

1. Whisk together the shallot, mustard, honey and vinegar, then season with salt and pepper to taste. Slowly stream in the olive oil, while vigorously whisking, until emulsified. Taste, and adjust as needed.
2. Store in a jar or resealable container in the refrigerator for up to two weeks.

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Nutrition

Calories: 172kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 29mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg