Jackies Vinaigrette: Fresh dressing with a kick
Instructions 👩🍳
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Step-by-step:
- Mix acid and mustard: Whisk vinegar (white wine or apple) with Dijon.
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- Add sweetness: Add honey or sugar to balance.
- Add herbs: Stir in chopped herbs (parsley, chives) and garlic (optional).
- Emulsify: Whisk in olive oil until creamy.
- Serve: Use on green salads or as a marinade.
Jackie’s Vinaigrette: Silky Dijon Dressing in 5 Minutes
This homemade vinaigrette balances tangy red wine vinegar, smooth extra-virgin olive oil, a touch of honey, sharp Dijon mustard, and finely minced shallot for a perfectly emulsified salad dressing that clings to every leaf.
- Perfect for: mixed greens, chopped salads, tomato–cucumber bowls, grain bowls, and roasted veggies
- Base ratio: 1 part vinegar : 3 parts olive oil + 1 tsp Dijon per 2 tbsp vinegar
- Flavor boosts: lemon zest, cracked black pepper, fresh herbs (parsley, chives), or a pinch of chili flakes
- Smart swaps: maple syrup for honey (vegan), white wine vinegar or sherry vinegar for a twist, shallot → garlic for punch
- Meal-prep & storage: shake in a jar and refrigerate 5–7 days; re-emulsify with a quick shake
Pro tip: A small splash of water (1–2 tsp) lightens the dressing so it coats salads without weighing them down.
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