| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
10 minutes |
Description
The key to remember is that oil and vinegar should always follow a 3:1 ratio.
This recipe is a great base — easy to adjust depending on your vinegar type and taste preferences.
Use Dijon mustard as the emulsifier, or swap in mayo for a creamier version.
Season with honey, salt, pepper, grated garlic, and Italian seasoning, or experiment with Parmesan, shallot, or lemon zest for extra flavor.
Ingredients
- 3 tablespoons good olive oil
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- ¼–½ teaspoon kosher salt and freshly ground black pepper, to taste
- ½–1 teaspoon Italian seasoning
- 2 garlic cloves, grated
Instructions
- In a mason jar or any jar with a lid, combine all ingredients.
- Seal and shake vigorously until emulsified. Taste and adjust seasoning as desired (add more salt or honey if needed).
- Refrigerate for up to 1 week.
Alternate Method:
If whisking in a bowl, combine all ingredients except the olive oil first. Slowly drizzle in the oil while whisking continuously until emulsified. Adjust seasoning to taste.
Notes
- Maintain the 3:1 oil-to-acid ratio as your foundation for any variation.
- Swap lemon juice for red wine vinegar, balsamic, or apple cider vinegar for different flavor profiles.
- Add grated Parmesan or minced shallot for extra depth.