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Classic Vinaigrette

153 Reviews
88% would make this recipe again

Olive oil, vinegar, and mustard.

Salads are often dressed at the last minute simply by adding oil, vinegar, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with vinegar. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!

Ingredients

3/4 cup extra virgin olive oil 200 mL
3 1/2 tbsp wine vinegar 55 mL
1 tbsp Dijon mustard 15 mL

Method

Mix the ingredients in a bowl or bottle. Shake well for 1 min.

Remarks

The vinaigrette can be kept at room temperature for 1-2 months.

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Members' Reviews

153 Reviews (149 with rating only ) 88% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
wildwomanjd
july 26, 2012 | I would make this recipe again

So good and so easy! Why buy salad dressings when they're so easy to make? This is a good basic dressing to always have on hand. If you want to reduce the calories, substitute water for a couple Tablespoons of the olive oil. If you want to keep the vinaigrette from separating, add 1/4 teaspoon Xanthan Gum Powder ( a flavorless white thickening agent made from carbohydrates of corn, wheat, dairy, or soy, available in natural food stores. )

Useful 3
JESorenson
may 01, 2010 | I would make this recipe again

LOVE IT - Perfect balance and so versatile - hardly needs any salt & pepper.

Useful 4
PaniniPrincess
february 02, 2010 | I would make this recipe again

One really shouldn't forget that while this combination is a classic, you can easily change it up by changing oils and vinegars. I like using red wine vinegar and white wine vinegar alternatively, or, obviously, balsamic vinegar. A sprig of dried thyme, a bay leaf or a whole clove also give it nice character; green olive oil, black olive oil; first cold press or even infused canola oil. What's crucial however is the quality of the ingredients: the better they are (particularly the oil) the better the end result. A very good quality oil is typically only used for vinaigrettes or as a finishing touch on a meal, not for cooking or marinating.

Useful 15
CharlieTrotter
july 30, 2009 | I would make this recipe again

I must admit I am a beginner cook. Before getting to know SOS Cuisine, I did not even know that one can make his own vinaigrette... And this one is: 1.simple; 2.tasty; 3.cheap; 4.you make it once and keeps for a long time. Thanks SOS!

Useful 10

This recipe is in the following categories

Vinaigrettes | Vegetarian | Vegan | Halal | Kosher | No Cook

Top Reviews

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PaniniPrincess
february 02, 2010 | I would make this recipe again

One really shouldn't forget that while this combination is a classic, you can easily change it up by changing oils and vinegars. I like using red wine vinegar and white wine vinegar alternatively, or, obviously, balsamic vinegar. A sprig of dried thyme, a bay leaf or a whole clove also give it nice character; green olive oil, black olive oil; first cold press or even infused canola oil. What's crucial however is the quality of the ingredients: the better they are (particularly the oil) the better the end result. A very good quality oil is typically only used for vinaigrettes or as a finishing touch on a meal, not for cooking or marinating.

Useful 15
CharlieTrotter
july 30, 2009 | I would make this recipe again

I must admit I am a beginner cook. Before getting to know SOS Cuisine, I did not even know that one can make his own vinaigrette... And this one is: 1.simple; 2.tasty; 3.cheap; 4.you make it once and keeps for a long time. Thanks SOS!

Useful 10
JESorenson
may 01, 2010 | I would make this recipe again

LOVE IT - Perfect balance and so versatile - hardly needs any salt & pepper.

Useful 4