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Store vinaigrette in a sealed glass jar in the refrigerator. Let it come to room temperature and shake before using. It pairs perfectly with leafy greens, roasted vegetables, grain bowls, or even as a marinade.
Variations:
Honey Mustard Vinaigrette: Add 1 tablespoon honey and use equal parts mustard.
Lemon Herb Vinaigrette: Swap vinegar for fresh lemon juice and add chopped parsley, basil, or dill.
Spicy Vinaigrette: Mix in a dash of chili flakes or a teaspoon of hot sauce.
Sweet Balsamic: Add a teaspoon of maple syrup for a mellow, rich touch.
FAQ:
Q: Can I use other oils besides olive oil?
A: Yes! Try avocado oil, walnut oil, or grapeseed oil for different flavors.
Q: My vinaigrette keeps separating. What can I do?
A: Adding mustard or honey helps emulsify it. Also, whisking or shaking thoroughly ensures it blends.
Q: Can I make vinaigrette without vinegar?
A: Yes, you can use citrus juice like lemon, lime, or orange juice as the acidic base.
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