Easy Homemade Vinaigrette Recipe

 
 
 
 

In this video, we'll walk you through considerations for making an easy vinaigrette. This recipe is less of an official Dak & Ju recipe and more general guidelines to make your very own salad dressing. Making a salad dressing from scratch may seem confusing or something that’s easier just to buy at the store (no shame there, we have our favorites too!), but when you understand the general ratios, homemade dressing will seem like a piece of cake. Once you get a feel for the ratio of vinegar (or any acid) and oil that you like, you really don't even need a salad dressing recipe.

The most essential ingredients for homemade vinaigrette are oil, vinegar or lemon juice and salt. To spice it up, we like grated fresh garlic, Dijon mustard, honey/maple syrup/pomegranate molasses and freshly cracked black pepper. But there are, of course, tons of other variations. For a balsamic vinaigrette, use balsamic vinegar. Or try apple cider vinegar! Whatever you have. Whisk everything together or shake it in a jar and taste as you go. If you want it more tangy (we always do), add more acid. If it's too intense for you, add more oil (we use extra virgin olive oil).

For some people, the tips in this video might be old news—snooze fest! But for us, it took a while of tasting and adapting to figure out what we liked in a vinaigrette. Now, we almost never use a recipe and just add and taste, add and taste. Dak prefers fresh lemon juice in vinaigrette, to which Ju said, "Has anyone ever told you that you have a lot of opinions?" (Yes, all the time)

Here are a few salad-related opinions:

1. More salt. More than we thought!

2. The flavor should be bold and really concentrated—it's going over a pile of something large and needs to pack a punch.

3. Dry your greens well so that they're not soggy but also so that the oily dressing clings.

4. Shake up a batch in a jar and save it in the fridge to use all week.

5. Start with oil, acid and salt and build flavor from there. Or don't!

Since there are no specific amounts listed for the ingredients, the guidelines rely on your flavor preferences instead. Ultimately this “recipe” is a chance for you to trust your instincts and create something 100% to your liking. The best part? Any leftovers can be stored in a jar for later use because we love a good ol’ one and done. —Dak & Ju

 

Ingredients

  • Olive oil

  • Acidic component like vinegar (balsamic, apple cider, red wine) or lemon juice

  • Salt

  • Freshly cracked black pepper (optional)

  • Sweetener like honey, maple syrup or pomegranate molasses (optional)

  • Garlic clove, grated (optional)

 

Instructions

  1. In a bowl or jar, add olive oil and acid of choice in a two to one, acid to fat ratio. If you like a more acidic dressing, this ratio is for you but if it’s a little too tart add more olive oil.

  2. Add in a ‘bloop’ of mustard (start with maybe 1/4-1/2 of a teaspoon) and a litle spoonful of sweetener of choice—this is where you can really adjust the amount of these two ingredients to your flavor preferences.

  3. Add a hearty pinch of salt and whisk until all ingredients are incorporated. If making this in a jar, secure lid on top and shake until combined.

  4. Dress greens of choice (make sure they are nice and dry to help with the dressing coating the leaves!) and serve. Store any leftovers in the fridge for one to two weeks.