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7 Delicious Vinaigrettes Recipes
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7 Delicious Vinaigrettes Recipes

7 essential vinaigrette recipes that will add magic to your salads! These are ready in under 5 minutes and are much tastier and healthier than the store-bought stuff.
Course: Condiment
Cuisine: European

Instructions

  • Balsamic Vinaigrette
    1/4 cup balsamic vinegar
    1/2 cup extra-virgin olive oil
    1 tablespoon Dijon mustard
    1 teaspoon honey
    1 clove garlic, minced
    Salt and pepper to taste
    In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and minced garlic.
    Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and well combined.
    Season the dressing with salt and pepper to taste, and whisk again.
    Taste the dressing and adjust the seasoning as needed.
    Use immediately or store in an airtight container in the refrigerator for up to one week. Shake or whisk well before using.

Notes

Tarragon vinaigrette recipe
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped fresh tarragon
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and honey until well combined.
  2. Slowly drizzle in the olive oil while constantly whisking until the mixture is emulsified and creamy.
  3. Add the chopped tarragon to the bowl and whisk to combine.
  4. Season the vinaigrette with salt and freshly ground black pepper to taste.
  5. Use the tarragon vinaigrette immediately or store it in an airtight container in the refrigerator for up to a week.
Tips:
  • For a smoother texture, you can blend the ingredients in a blender or food processor.
  • If you don't have fresh tarragon, you can use dried tarragon, but use less of it as the flavor is more concentrated.
  • This recipe makes about 1 cup of tarragon vinaigrette, so adjust the quantities according to your needs.
Asian vinaigrette
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon grated ginger
  • 1 garlic clove, minced
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a small bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
  2. Slowly whisk in the vegetable oil until the mixture is emulsified and creamy.
  3. Season the vinaigrette with salt and freshly ground black pepper to taste.
  4. Use the Asian vinaigrette immediately or store it in an airtight container in the refrigerator for up to a week.
Tips:
  • You can adjust the sweetness of the vinaigrette by adding more or less honey to your taste.
  • For added heat, you can add a pinch of red pepper flakes or a splash of sriracha sauce.
  • This vinaigrette is great on salads, as a marinade for chicken or beef, or as a dipping sauce for dumplings or spring rolls.
Lemon Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a small bowl, whisk together the lemon juice, honey, mustard, garlic, salt, and pepper until well combined.
  2. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
  3. Taste and adjust the seasoning as needed. Store the vinaigrette in an airtight container in the refrigerator for up to a week.
Red Wine Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a small bowl, whisk together the red wine vinegar, mustard, garlic, honey, salt, and pepper until well combined.
  2. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
  3. Taste and adjust the seasoning as needed. Store the vinaigrette in an airtight container in the refrigerator for up to a week.
Honey Mustard Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a small bowl, whisk together the apple cider vinegar, mustard, honey, garlic, salt, and pepper until well combined.
  2. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
  3. Taste and adjust the seasoning as needed. Store the vinaigrette in an airtight container in the refrigerator for up to a week.
Champagne Vinaigrette:
  • 1/4 cup champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
Instructions:
  1. In a small bowl, whisk together the champagne vinegar, honey, mustard, garlic, salt, and pepper until well combined.
  2. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
  3. Taste and adjust the seasoning as needed. Store the vinaigrette in an airtight container in the refrigerator for up to a week.