Classic Vinaigrette

Estimated nutrition per serve: 85 kcal · 0g protein · 1g carbohydrate · 9g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

80ml extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, finely grated
1 tbsp finely chopped fresh parsley, basil or dill
¼ tsp salt
¼ tsp black pepper

02Method

Put the vinegar, mustard, honey, garlic, salt and pepper in a clean jar with a tight lid.
Add the olive oil and the chopped herbs.
Screw the lid on tightly and shake hard for 20-30 seconds until thick and creamy.
Taste on a lettuce leaf and adjust with more salt, honey or vinegar. Shake again before each use.

03Notes & substitutions

Use the classic ratio of 3 parts oil to 1 part vinegar, then adjust to taste.
Swap the red wine vinegar for apple cider vinegar, white wine vinegar or lemon juice.
Add a teaspoon of finely chopped chives or shallot for extra bite.
Mustard is the emulsifier - leave it out and the dressing will separate faster.
Double or triple the batch and keep it in the jar in the fridge.

04Common mistakes

Pouring the oil in first — the mustard and vinegar need to be mixed together before the oil goes in, or it will not emulsify as well.
Dressing the salad too early — the acid wilts leaves; toss just before serving.
Using too much vinegar — start with the 3:1 ratio and add more acid a little at a time.
Using stale herbs — a dressing is only as bright as its herbs, so pick them fresh.

05Storage & leftovers

Fridge

Up to 1 week in a sealed jar. The oil may solidify; stand it at room temperature for 15 minutes and shake.

Freezer

Not recommended.

With fresh garlic

Use within 4-5 days and keep refrigerated.

More About This Recipe

06Ingredient notes

Extra virgin olive oil. Provides the flavour, so use one you would happily taste on its own. A milder oil keeps the herbs in front

Dijon mustard. Holds the oil and vinegar together in a creamy emulsion. Wholegrain mustard also works

Fresh herbs. Parsley, basil and dill all suit different salads; chives and oregano also work well

Honey. Softens the sharpness of the vinegar. Maple syrup or a pinch of sugar works too

07Troubleshooting

Dressing is too sharp. Add a little more honey and oil, then shake again.
Dressing separates in the jar. This is normal - shake it again. More mustard keeps it together longer.
Dressing is bland. Add a pinch more salt first; it brings out the other flavours.
Garlic is too strong. Grate it finer, or let it sit in the vinegar for 10 minutes before adding the oil.

Frequently Asked Questions

How long does homemade vinaigrette last?

About a week in the fridge, a little less if it has fresh garlic and herbs.

Can I use lemon juice instead of vinegar?

Yes - use the same quantity for a fresher, brighter dressing.

Why is my dressing not creamy?

Shake it harder and longer, and make sure there is mustard in it.

Can I make it in a blender?

Yes - blitz everything for 10 seconds for a thicker, more stable emulsion.