Fresh Herb Vinaigrette

It's easier than you think to make your own dressing. Get creative with any of the variations on the basic herb vinaigrette.

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14 users rated this recipe an average rating of 3.5
  • Yields: 3/4 cup
  • Start to Finish: 10 mins
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Fresh Herb Vinaigrette
Ingredients
1/3
cup olive oil or salad oil
1/3
cup white or red wine vinegar, rice vinegar, or white vinegar
1
teaspoons sugar
1
tablespoon snipped fresh thyme, oregano, or basil, or 12 teaspoon dried thyme, oregano, or basil, crushed
1/4
teaspoon dry mustard or 1 teaspoon Dijon-style mustard
1
clove garlic, minced
1/8
teaspoon black pepper
Directions
  1. In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.
From the Test Kitchen
Raspberry Vinaigrette:

Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve

Balsamic Vinaigrette:

Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.

Orange Balsamic Vinaigrette:

Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.

Ginger Vinaigrette:

Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.

Nutrition Facts (Fresh Herb Vinaigrette)
    Per serving:
  • 57 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 1 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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