Learn a few simple steps so you can improvise a homemade dressing in a flash with the ingredients you already have on hand -- no measuring required.
|
Step One: Build Flavor
Start with finely chopped garlic, ginger, onion, shallot, herbs, or capers, and honey, soy sauce, or Dijon mustard (which will help emulsify). Season with salt and pepper. |
|
Step Two: Add Acid
A vinaigrette gets its name from vinegar (red- or white-wine, balsamic, or cider vinegar are all good choices), but lemon or lime juice does the trick, too. |
|
Step Three: Pour in Oil
Traditionally, vinaigrettes are 1 part acid to 3 parts oil, but we also like a light, bright 1-to-2 ratio. Use a grassy extra-virgin olive oil for big flavor, or try vegetable, safflower, or light olive oil. |
|
Step Four: Mix It Up
Shake it in a jar, whisk it in a bowl, or whir it up in a blender for a thicker result. Most vinaigrettes can be refrigerated in an airtight container for up to 3 days. |
• Garlic, thyme, Dijon mustard, red-wine vinegar, extra-virgin olive oil
• Garlic, cilantro, soy sauce, lime juice, safflower oil
• Shallot, honey, orange zest, lemon juice, light olive oil
• Chopped capers, Dijon mustard, lemon juice, extra-virgin olive oil
• Ginger, honey, balsamic vinegar, vegetable oil
• Shallot, cilantro, roasted jalapeno, lemon juice, light olive oil
• Mint, lemon zest and juice, peanut oil
Plus:
50+ Fast Main-Course Salad Recipes
15-Minute Dinner Recipes
Quick Vegetarian Recipes
The Secrets to Healthy Weight Loss
How to Avoid Healthy Overeating
Beauty Secrets from Around the World
