Homemade Vinaigrette That Doesn’t Separate
This easy homemade vinaigrette comes together in minutes and stays perfectly emulsified using a simple pantry ingredient. Fresh, versatile, and endlessly customizable for any salad or marinade.
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Servings: 16 servings
Calories: 71kcal
Cost: Varies
Equipment
- Salad Dressing Container we like to use canning jars or a cruet.
Ingredients
- ½ cup olive oil or oil of choice
- ½ cup vinegar of choice
- 2 Tablespoons molasses
- 1 Tablespoon mustard of choice
- 1 Teaspoon honey to taste (or sweetener of choice)
- pinch salt and pepper to taste
- 2 cloves garlic smashed
- additional seasonings of choice
Instructions
- Add oil, acid, molasses, sweetener, mustard and seasonings to a jar (we like to use Mason jars or glass salad dressing containers).
- Seal with a lid and shake until emulsified.
- Taste and adjust seasonings.
- If you can chill it in the refrigerator for about 30 minutes prior to use, it will help all the flavors marry.
- Enjoy on salads, as a marinade, or on cold pasta salad.
- Store in the refrigerator.
Notes
- Mix the dressing in a glass jar so it can be shaken and stored in the same container.
- Use high-quality oil and vinegar for the best flavor.
- Adjust the oil-to-acid ratio slightly, depending on how tangy you prefer your dressing.
- Allow the vinaigrette to rest before serving for the most balanced taste.
Nutrition
Serving: 1Tablespoon | Calories: 71kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 40mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg
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