Can I make vinaigrette ahead of time?

Absolutely! Store in a sealed jar in the fridge for up to a week. Just shake before using.

Why does my vinaigrette separate?

Oil and vinegar naturally separate give it a good shake before using, or add a little mustard/honey to help it stay blended.

Homemade vinaigrette is generally much healthier than bottled, especially if you use heart-healthy oils and minimal sweetener.

Yes! Experiment with citrus juice, various vinegars, or even a splash of pickle brine.

– 3 tbsp extra-virgin olive oil

– 1 tbsp red wine vinegar

– 1 tsp Dijon mustard

– 1 tsp honey (optional)

– 1 garlic clove, minced (optional)

– Salt and pepper, to taste

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1. Whisk vinegar, mustard, honey, garlic, salt, and pepper in a bowl.
2. Slowly whisk in olive oil until emulsified, or shake all ingredients in a jar.
3. Taste and adjust as needed. Store leftovers in the fridge for up to one week.