How to Make Classic Vinaigrette
Serves: 8 · Prep: 5 min · Cook: 0 min
Storage: Refrigerate in a jar or airtight container up to 2 weeks. Shake before using.
How to Make It
Add ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 small garlic clove (minced), ½ tsp sea salt, and a pinch of black pepper to a jar or small bowl*.
Whisk or shake to combine.
Slowly drizzle in ¾ cup extra virgin olive oil while whisking, until emulsified.
Taste and adjust salt, vinegar, or mustard to preference.
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Counts as: Healthy Fats
Portions: Women 2 tbsp · Men 2 tbsp
Portions may adjust based on hunger, activity level, and individual goals.
Notes
The classic ratio for vinaigrette is 3 parts oil to 1 part vinegar. Dijon mustard helps emulsify and adds subtle tang. Skip store-bought dressings loaded with seed oils, sugar, and preservatives. Homemade takes 5 minutes and tastes better.
*For a stronger Dijon vinaigrette: increase mustard to 1 tbsp. For a sweeter dressing, add ½ tsp honey or maple syrup. For an Italian twist, add a pinch of dried oregano and basil.
