{"id":5920,"date":"2024-08-20T15:17:56","date_gmt":"2024-08-20T15:17:56","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5920"},"modified":"2024-08-20T15:17:58","modified_gmt":"2024-08-20T15:17:58","slug":"homemade-vinaigrette-salad-dressing","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/homemade-vinaigrette-salad-dressing\/","title":{"rendered":"Homemade Vinaigrette Salad Dressing"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Homemade Vinaigrette Salad Dressing<\/span><\/h2>\n
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Homemade vinaigrette is so much better than store-bought – and EASY! This recipe yields enough to lightly dress a salad for four. <\/span><\/div>\n
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Prep Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Karen – Kitchen Treaty<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> tablespoons<\/span> extra virgin olive oil*<\/span> or a more neutral-flavored oil like grapeseed, canola, or vegetable<\/span><\/li>
  • 1<\/span> tablespoon<\/span> white wine vinegar**<\/span> or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar<\/span><\/li>
  • Pinch<\/span> kosher salt<\/span><\/li>
  • A turn of freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.<\/div><\/li>
    • Taste and adjust seasonings if desired. Add to salad, toss, and serve.<\/div><\/li>
    • Keep leftover dressing in a sealed jar in the refrigerator for 2 \u2013 3 days.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>

      <\/span>*Additional notes on oil<\/span><\/h4>\nI recommend extra virgin olive oil. Other options are\u00a0light, flavorless oils like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.<\/span>
      <\/div>\n

      <\/span>**Additional notes on vinegar & substituting lemon juice<\/span><\/h4>\nMost wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in\u00a0salads with apple). Balsamic is\u00a0a bolder choice, but lends a wonderful sweet\/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.<\/span>
      <\/div>\nLemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace\u00a0the vinegar\u00a0entirely. Generally I\u2019ll swap out half the vinegar for citrus juice if I\u2019m going that route.<\/span>
      <\/div>\n

      <\/span>Customization ideas<\/span><\/h4>\nBalsamic vinaigrette<\/strong>: When using balsamic, a touch of sweetener \u2013 granulated sugar, honey, pure maple syrup, or even brown sugar \u2013 helps mellow out the acidity, while a bit of Dijon mustard helps round it out. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.<\/span>
      <\/div>\nHerb vinaigrette<\/strong>: Add 1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs\u00a0work, too, but can be more potent \u2013 adjust to 1-2 teaspoons instead.)<\/span>
      <\/div>\nGinger vinaigrette<\/strong>: Add 2 teaspoons finely minced ginger.<\/span>
      <\/div>\nGarlic vinaigrette<\/strong>: Add a finely minced garlic clove or even some garlic powder (start with 1\/4 teaspoon) in a pinch.<\/span>
      <\/div>\nParmesan vinaigrette<\/strong>: Add 2 tablespoons grated or shredded Parmesan.\u00a0Pecorino Romano, Gorgonzola, or feta are delicious too.<\/span><\/span>
      <\/div>\nRaspberry vinaigrette<\/strong>: Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree. Also works with strawberries or blueberries! Go with about 1\/2 cup berries per 1 cup of dressing. A bit of shallot and a drizzle of honey go nicely too.<\/span>
      <\/div>\nChampagne vinaigrette<\/strong>: Use champagne vinegar for a light, elegant touch.<\/span>
      <\/div>\nCitrus vinaigrette (lime, orange, or lemon vinaigrette)<\/strong>: Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty! Throw in a little zest for an extra punch.<\/span>
      <\/div>\nSpicy vinaigrette<\/strong>: A pinch of red pepper flakes, a teaspoon or two of horseradish, or even a bit of Sriracha (start with 1\/4 teaspoon) add a touch of heat.\u00a0<\/span>
      <\/div>\nShallot vinaigrette<\/strong>: Add 2 teaspoons finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.<\/span>
      <\/div>\nDijon vinaigrette<\/strong>: Add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing.\u00a0Dijon mustard adds flavor\u00a0and acts as an emulsifier \u2013 it\u2019s kind of vinaigrette\u2019s best pal.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5917,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1714,559,1715,179,1983,3363,1713,1712],"tags":[],"class_list":["post-5920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dairy-free","category-french","category-gluten-free","category-italian","category-no-cook","category-salad-dressing","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/08\/oil-and-vinegar-dressing.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5920"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5920\/revisions"}],"predecessor-version":[{"id":5921,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5920\/revisions\/5921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5917"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}