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!

• Recipe
• Nutrition Info
• Reviews ( 167 )

Ingredients

3/4 cup	extra virgin olive oil		200 mL
3 1/2 tbsp	wine vinegar		55 mL
1 tbsp	Dijon mustard		16 g

Before you start

Nutrition values of this vinaigrette are included in all the recipes that use it.

Method

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

Observations

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

Nutrition Facts Table

per 1 serving (100 g)

Amount % Daily Value
Calories 660
Fat 74 g 1 %
Saturated 9.9 g + Trans 0 g 0 %
Cholesterol 0 mg
Sodium 90 mg 0 %
Carbohydrate 0 g 0 %
Fibre 0 g 0 %
Sugars 0 g
Net Carbs 0 g
Protein 0 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

	Vegetables and Fruits :	0	serving
	Grain Products :	0	serving
	Milk and Alternatives :	0	serving
	Meat and Alternatives :	0	serving

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Claims

This recipe is :

Free  :

Added Sugar

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DIABETES Exchange

1 serving of this recipe is equivalent to :

Food Group	Exchanges
Fats	0

More info

Check out our Meal Plans for Type 2 Diabetes

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Reviews

167 Reviews (162 with rating only) 88% would make this recipe again

Sort By: Most Recent | Rating | Most Helpful

Judy W. 4 Classic Vinaigrette

2018-05-27T02:09:28+00:00 may 27, 2018 | I would make this recipe again

Love having this on hand. It is tangy and delicious.

Useful 0

Anonyme 5 Classic Vinaigrette

2021-10-20T19:02:38+00:00 october 20, 2021 | 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 5 Classic Vinaigrette

2010-05-01T00:39:37+00:00 may 01, 2010 | I would make this recipe again

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

Useful 4

PaniniPrincess 3 Classic Vinaigrette

2010-02-02T15:00:56+00:00 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 16

CharlieTrotter 5 Classic Vinaigrette

2009-07-30T18:45:57+00:00 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

Useful

| I would make this recipe again

1

This recipe is in the following categories

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

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