Homemade vinaigrette is as easy as one, two, mustard! Mustard is a natural emulsifier and can keep liquids like oil and vinegar from separating. Even if you typically pass on the mustard for a hotdog, it makes a great acidic base to balance out the oil and you’ll never know it’s there. Start out with the recipe below but know that the possibilities are endless! Use lime and cilantro for a mexi-take on it, substitute the red wine vinegar for champagne vinegar if you’re feeling fancy and it will yield a crisp dressing option. Roast some onion or shallots and add those in for a ‘sweet onion’ dressing that will knock your family’s socks off. Whatever your variation, it’s going to be delicious and you made an impressive homemade vinaigrette!
1/3 cup honey
2 TBSP mustard (yellow or dijon will work, use your preference IRL)
1/4 Cup good quality olive oil (or sub avocado, coconut, etc)
1/2 TBSP Lemon juice
1/3 Cup red wine vinegar
1/4 TSP Salt
Cracked black pepper (to taste)
Combine all ingredients in a medium bowl and whisk together for about one minute. Serve and enjoy! Dressing is naturally preserved with the vinegar, lemon and mustard and will keep for up to 3 weeks in the fridge.
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