Making an herb vinaigrette dressing is easier than you think. All you need is an acidic base and a flavorful oil. Stir in the seasonings of your choice, and it's done. Ban the bottle and make an oil & vinegar salad dressing at home!
1tablespoon(1tablespoon)fresh herbs, minced, see Recipe Notes
1teaspoon(1teaspoon)dried herbs, see Recipe Notes
1teaspoon(1teaspoon)sugar
1teaspoon(1teaspoon)kosher salt
¼teaspoon(¼teaspoon)black pepper
1 to 2cloves(1-2cloves)garlic or small shallot, pressed or minced, or ½ teaspoon garlic powder, see Recipe Notes
¼cup(60grams)white wine vinegar, or your preferred vinegar, see Recipe Notes
2tablespoons(30grams)red wine vinegar, for a tangier flavor
½cup(108grams)extra virgin olive oil, or another flavored oil, see Recipe Notes
¼cup(56grams)canola oil, if desired, or more of the oil used above
1teaspoon(1teaspoon)prepared mustard, optional, see Recipe Notes
Instructions
Add all ingredients in the order listed into a small bowl or directly into a salad dressing mixer. Whisk or shake to mix.
Let the mixture sit for 20 minutes or so to let the flavors meld.
Mix again before serving.
Storage instructions: Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator (especially if you're using fresh garlic and/or herbs) for 1 to 2 weeks. Bring to room temperature before using.
Notes
The amounts of the seasonings, like salt, pepper, sugar, and flavorings like herbs and garlic or shallots, are to your own taste.Use rosemary, parsley, oregano, basil, or whatever you have on hand. If you're using fresh herbs, use about 3 times more than if you were going to use the dried version of that herb.It's best to mince fresh garlic or shallots as finely as possible so that you're not biting into any chunks. You might even consider using a garlic press.You can mix and match the type of vinegars and oils you use based on the flavor profile you want.A bit of mustard (or mayonnaise) can act as an emulsifier and help the oil and vinegar stay mixed better. You can even use an egg yolk to stabilize the emulsion if you feel comfortable, but it won't be pregnancy- or toddler-friendly, in case of salmonella concerns.