Vinaigrette 101- A Trio for the Making-Balsamic, Lemon or Maple Mustard Vinaigrettes

I haven't purchased salad dressing in years...literally years.  It's so much cheaper, healthier (no suspicious ingredients) and fresher/tastier to make your own.

These are 3 basic vinaigrettes to get you started.  Double the batch then keep in the fridge for a couple weeks.  Not just drizzle worthy for salads but also great over chicken, roast pork & veggies.

Your fancily & friends will be so impressed that you made these all on your own (like a pro) and all that's required is shaking the jar to mix everything up.

If you store these in the fridge, you may need to let them set out for 15 minutes or so before using since the olive oil will need to loosen a bit. 

Basic Balsamic
Balsamic vinegar
olive oil
tiny squeeze of honey (optional)
sea salt & freshly cracked black pepper
​
Put equal parts balsamic and olive into a jar with a tight fitting lid.  Sprinkle in a pinch of salt and pepper.  Add the honey if you want your vinaigrette to be thicker and sweeter.  Shake to emulsify.


Zingy Lemon Vinaigrette
Lemons
olive oil
tiny squeeze of honey
sea salt & freshly cracked black pepper

Squeeze the juice of your desired number of lemons and an equal portion of olive into a jar with a tight fitting lid.  Sprinkle in a pinch of salt and pepper.  Add the honey if you want your vinaigrette to be thicker and sweeter.  Shake to emulsify.  This is also great with a but of finely grated garlic or herbs de provence or even fresh thyme added to mix things up.


Maple Mustard Vinaigrette
1 spoonful Grainy Dijon mustard
3 spoonfuls red wine vinegar
3 spoonfuls olive oil
2 spoonfuls maple syrup
pinch of sea salt

Use a spoon as your measuring tool.  I like to use a medium sized soup spoon, but you can also you a regular Tablespoon measure.  Place all the ingredients into a jar with a tight fitting lid and shake to emulsify.