The one that lives in a mason jar on the fridge shelf permanently. Bright, tangy, perfectly balanced — it makes every salad taste like you actually put effort in. Once you start making your own dressing you will never go back to the bottle.
How I use it:
Any leafy green salad
Grain bowls as a light dressing
Drizzled over roasted vegetables instead of olive oil
As a quick marinade for chicken or fish
Tossed through a warm lentil or chickpea salad
On a simple tomato and cucumber salad with fresh herbs
Want all of my sauce recipes in one place? Get them here.
Everyday Vinaigrette
Bright, tangy, perfectly balanced — it makes every salad taste like you actually put effort in.
Prep time
5 min
Total time
5 min
Serves
1.5 cups
Equipment
Resealable Jar
Ingredients
- 1½ cups extra-virgin olive oil
- ¾ cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- Salt (to taste)
Preparation
- Step 1Combine all ingredients in a large resealable jar. Cover and shake vigorously until emulsified, about 30 seconds. Taste and adjust for flavour.
- Step 2Make it Your Own!
Play with the vinegar combination — all balsamic makes it sweeter and richer, all apple cider gives it more tang. - Step 3A pressed clove of garlic blended in makes it more robust.
- Step 4Add a teaspoon of dried oregano or fresh thyme for an herby variation.
- Step 5Shake before each use — it separates naturally.