Homemade vinaigrette can be whipped up in only a few minutes with simple ingredients you probably already have in your kitchen.
With salad season in full swing, I am inspired to be creative with my homemade vinaigrette. I am having a blast experimenting and mixing up various salad dressings in Mason jars. There are so many flavor combinations and types of ingredients to mix and match. It is addicting…
The key elements for classic vinaigrette are three parts oil, one part acid, plus some salt and pepper to taste. This serves as a foundation for endless variations:
- Oils: Oils can range from extra-virgin olive, grapeseed, walnut, sunflower, other nut oils, or even warmed rendered bacon fat.
- Acids: The most common acids are vinegars such as champagne, balsamic, white wine, or rice. Any of these vinegars can also be infused with other flavors like the Chive Blossom Vinegar Infusion shared previously. Citrus fruits, including lemons, oranges, and limes are also an acid but you may need to use more than 1 part to balance the flavors or use in combination with vinegar to brighten up the flavor of your dressing.
- Seasoning: Seasoning choices are endless but some basics are shallots, garlic, various herbs, red pepper flakes, Dijon mustard, and honey.
It is really fun to experiment with different oils, acids, and seasoning combinations. Here is a simple Chive Vinaigrette Recipe that uses infuses Chive Blossom Vinegar, but you can substitute any vinegar for your own unique version.
Scroll down for a printable recipe.
Mason Jar Chive Vinaigrette Recipe
3/4 cup light flavored oil
1/4 cup chive blossom vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon chopped fresh chives
Salt and pepper to taste
1. Place all the ingredients in a mason jar and shake vigorously until emulsified. Serve immediately. Makes 1 cup.
2. Store any leftovers in the refrigerator for up to a week. Just remember to remove from the refrigerator 10-minutes before serving to allow the oil to warm to liquid form. Shake well before pouring on your salad.
Once you begin making homemade salad dressings, you will never go back to pricey store bought bottles with questionable ingredients. Vinaigrette is not limited to salads either. Try using as a marinade or drizzle over roasted vegetables.
- 3/4 cup light flavored oil
- 1/4 cup chive blossom vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Place all the ingredients in a mason jar and shake vigorously until emulsified. Serve immediately. Makes 1 cup.
Store any leftovers in the refrigerator for up to a week. Just remember to remove from the refrigerator 10-minutes before serving to allow the oil to warm to liquid form. Shake well before pouring on your salad.