Author: Dani Lind
Recipe type: Dressing
You can make vinaigrettes easily low-tech by shaking them in a jar – just make sure to mince up your aromatics well first… But if you have one, I much prefer using my immersion blender in a wide-mouth pint jar (or the plastic jar the blender came with) to really emulsify the dressing & release the flavor of the aromatics (& then you only have to coarsely chop your aromatics & the blender will do the rest)… The cool thing about homemade vinaigrettes is that they’re super easy, cheap, keep well, & fun to experiment with – with this basic rough formula, you can change your vinaigrette up with whatever fresh aromatics you have in your box throughout the season or whatever mood you’re in. Latin American food? Try lime juice, sunflower oil, agave, spring onion & cilantro. Italian? Try balsamic, honey, olive oil, & rosemary. Asian? How about green garlic, rice vinegar, & a mix of sunflower & toasted sesame oil? It’s Ever-Alterable!!
- 2 to 4 Tbsp. aromatics (green garlic, chives, spring onions, herbs, etc.)
- ⅓ c. acid (vinegar [apple cider, balsamic, red/white wine, rice, etc.], lemon, &/or lime juice)
- 2 to 3 tsp. sweetener (sugar, honey, maple syrup, agave, etc.)
- 2 tsp. grainy mustard (optional but recommended)
- Salt & pepper to taste
- ⅔ to 1 cup oil (Drifltess Sunflower Oil, of course, but also olive, sesame, peanut, canola, etc.)
- Combine all ingredients in a jar & shake, or combine all but oil in a jar for an immersion blender or a food processor & blend while slowly adding oil until emulsified. Store in fridge for up to a couple weeks.