This super simple vinaigrette recipe has been the perfect vessel to use up all of the fresh herbs we have been cutting in the garden. The vinegar, oil, mustard ratio is a pretty solid base to make a variety of vinaigrettes so don’t be afraid to get creative! A proper vinaigrette is essential to your kitchen repertoire. We encourage you to play around with this formula by switching out vinegars, oils, roasted garlic for raw, spicy mustard for Dijon, fig jam for honey, you get the idea.
KITCHEN TOOLS: Blender OR a bowl and whisk can be used! Just make sure to gradually add the oil to properly emulsify the mixture.
- 1/2C white balsamic vinegar
- 2T Dijon mustard (mustard not only lends flavor but aids in keeping your vinaigrette emulsified)
- 2T honey
- 1 small clove of garlic ( minced or microplaned)
- 1 1/2C extra virgin olive oil
- red pepper flake
- sea salt
- 1/2C minced fresh herbs
- (We used oregano, thyme, rosemary, and basil. Feel free to get creative but use your best judgment on quantities, you don’t want one herb to overpower the others)
-In bowl or blender mix the first 4 ingredients.
-Gradually add the oil to this mixture while continuously whisking or running blender on low.
-Once all oil is added and the vinaigrette is homogenous, blend in the minced herbs and season to taste with sea salt and red pepper.