Classic Vinaigrette

Classic Vinaigrette

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!

250 ml (1 cup)
Preparation 5 min


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


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


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

This recipe is in the following categories: Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook

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