Vinaigrette in a Jar
Do you rely on store-bought salad dressings to jazz up your salads?
Can we interest you in a simple, quick, and delicious vinaigrette recipe from RecipeKick Chef, Jerrilynne Clifford? We promise they’ll never find you in the dressing aisle again!
The secret to a great vinaigrette is the magic ratio of 1 part acid to 3 parts fat, combined with herbs, and spices.
Ingredients:
Jar with a lid: The only “tool” you’ll need. Shaking up your vinaigrette in a jar is not only efficient but also minimizes cleanup.
Oil: Olive oil is a classic choice, offering a fruity richness, while walnut oil can add a nutty complexity.
Vinegar: Choose from sherry, orange blossom, champagne, red wine, balsamic, or white wine vinegar, depending on the flavor profile you desire.
Aromatic: Garlic or shallot is our go-to.
Sweetener: Honey, agave, or maple syrup can balance the acidity with a touch of sweetness.
Herbs and Spices: Get creative. Oregano, red pepper flakes, or any of your favorite herbs that will bring freshness and heat to your dressing.
Mustard: Dijon or tarragon mustard. They not only add flavor but also help emulsify the dressing, giving it a smooth texture.
Seasonings: A good pinch of salt and ground black pepper to taste.
Remember, the beauty of this recipe is its flexibility—feel free to adjust and experiment according to your taste preferences.
In your jar, combine 1 part of your chosen vinegar with 3 parts oil. This is your acid-to-fat ratio that ensures a well-balanced vinaigrette.
To this mixture, add a small amount of finely minced aromatic, a spoonful of mustard, and your chosen sweetener to taste. Add in your preferred herbs and spices.
Once all your ingredients are in the jar, pop that lid on tight and give it a vigorous shake to combine all the ingredients.
The most crucial step in any cooking process is tasting. Give your vinaigrette a try and adjust the seasoning with salt and pepper as needed. If it’s too tart, add a bit more sweetener or oil. If too mild, a splash of vinegar can brighten it up.
Your homemade vinaigrette can be stored in the refrigerator for up to a week. Just give it a good shake before using it to re-emulsify the ingredients.
Chef Jerrilynne’s easy and quick vinaigrette recipe is a game-changer, check out her full class on RecipeKick.
