We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn’t just for salad: You can also use it as a quick sauce for fish or grilled chicken.
| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 1 cup |
Ingredients
- 1/4 cup white, red or aged sherry vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 small clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Instructions
- Set a medium bowl on a kitchen towel shaped like an “O” (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 182 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
Reviews
Thank you for this recipe, Food Network
This simple, very fine dressing is elevated to addictive elegance with the addition of minced, fresh tarragon (dig that crazy alliteration!) You can’t put in too much, but you can put in too little. Keep it under lock and key. I’ve kept it for up to a few weeks at room temp, but that’s because no one was home.
Super easy and delicious
This is simple and good. No more store bought dressings. Thanks
Thank you for the very clear and simple instructions for the perfect vinaigrette.
Easy and super delicious! Definitely going to make again!