Recipe Overview

• Servings: Approximately 8 servings
• Total Time: 10 minutes
• Difficulty: Easy

Ingredients

Main Ingredients

• 6 tablespoons vegetable oil (sunflower, canola, etc.)
• 3 tablespoons white vinegar
• 1 teaspoon mustard
• 1 pinch of salt
• Freshly ground black pepper, to taste

Instructions

1. In a bowl, mix the mustard with the vegetable oil, pouring the oil in a steady stream.
2. Similar to making mayonnaise, the oil and mustard should emulsify to create a smooth mixture.
3. Once the mixture achieves a creamy texture, add the vinegar, salt, and pepper. Stir well to combine.
4. For added flavor, consider mixing in cherry tomatoes or fresh herbs just before serving, but remember to keep the base recipe simple for storage.

Tips and Notes

• This vinaigrette can be stored in an airtight glass jar in the refrigerator for several months.
• To maintain freshness, add additional herbs and spices only at the time of serving.

Nutritional Information

This recipe contains approximately 100 calories per serving, with healthy fats from the oil, and ensures your salads are as nutritious as they are delicious!

FAQs

1. Can I use other types of vinegar?

Yes! Feel free to experiment with balsamic, apple cider, or red wine vinegar for different flavor profiles.

2. How can I make this vinaigrette creamier?

Adding a spoonful of mayonnaise can give your vinaigrette a creamier texture.

3. Is it possible to make this vinaigrette vegan?

Absolutely! This recipe is already vegan as long as you use plant-based mustard.

4. How long can I store this vinaigrette?

It can be refrigerated for up to three months if stored in an airtight container.

5. Can I add other flavorings to this vinaigrette?

Definitely! Garlic, shallots, or herbs can all be added to give your vinaigrette a unique flavor.