Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”

Basic Homemade Vinaigrette Dressing

Hands-on time: 5 min
Total time: 20 min

This recipe for a basic homemade vinaigrette is one I made up about a year ago and have been using ever since.  The one important thing to remember about homemade vinaigrette dressings is that the oil and vinegar separate quite easily, unlike the packaged kinds.  That’s because the packaged ones have additives (called emulsifiers) that keep them from separating as easily.  So shake the bottle every time you pour it, and you’ll be fine.  It’s a small price to pay to avoid eating fake ingredients. Continue reading “Basic Homemade Vinaigrette Dressing”