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.
- 1 tsp italian seasoning blend
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 C olive oil
- 1/4 C red or white wine vinegar
- 3 Tbsp water
- 1 cruet with airtight lid (see tips below)
- 1-cup liquid measuring cup
- set of measuring spoons
- Add all ingredients EXCEPT the oil to the cruet. Cover and shake vigorously for about 10 seconds.
- Let sit on counter while you do something else (prep the rest of your dinner perhaps?). Shake occasionally.
- This lets the herbs soften and blend. If you add the oil too soon, you will have gritty dressing until it’s been in the frig for a few days.
- Right before serving, add the oil and shake vigorously again.
- Refrigerate any unused portion. When using again, take out of frig and set on counter 30 minutes before serving to liquidate the oil. Always shake right before pouring.
Tips and Timesavers
- If you have an old Good Seasons cruet, use that. It has the measurement markings on the side of the bottle and you can just follow those proportions, saving you from measuring out the liquids with a separate cup.
- Servings: 8
- Calories: 120
- Protein: 0
- Fat: 14
- Carbs: 0
- Fiber: 0
- Sugar: 0
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