Or at least, never buy a vinaigrette again. Seriously, these are so quick and easy to make, that there’s no reason to buy them from stores. You can make a single serving for one salad, as you need it (like I do in the video) or make a large batch and keep it in the fridge for several days (some people even say it can keep for a few weeks). The price is comparable to what you’d get in the store, plus you now have the option of endless customizations, as well as the satisfaction of knowing exactly what you’re putting in your body.
As I say in the video, a basic vinaigrette includes oil, an acid, and optional flavorings. This leaves room for many variations. Just try googling “vinaigrette variations” and you’ll come up with plenty. One great source is the book How to Cook Everything by Mark Bittman. Here’s a handy chart from that book showing various combinations.
Recipe follows the video.
Balsamic Vinaigrette for 1
(adapted from a recipe that serves 6 from Psychology Today)
4 tsp extra virgin olive oil
1/2 tbsp balsamic vinegar
1 pinch powdered mustard
1/8 tsp sugar
salt pepper to taste
- Put dry ingredients (mustard, sugar, salt, pepper) in a small bowl or jar.
- Add a few drops of oil and mix to a paste, then stir in the rest of the oil.
- Add vinegar. Stir well to mix, or cover jar and shake.
- Spoon onto salad and toss greens to distribute dressing. Refrigerate after using.