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All-Purpose Herb Vinaigrette
About This Recipe
This recipe is a staple in many kitchens because it delivers flavor, freshness, and flexibility. The All-Purpose Herb Vinaigrette is made from a simple combination of extra-virgin olive oil, vinegar, fresh herbs, and a few seasonings. Unlike store-bought dressings that often contain preservatives, artificial stabilizers, or excess sugar, this homemade version is clean, natural, and tailored to your taste. Designed for preparing in a generous batch, this vinaigrette saves time and ensures you always have a fresh dressing ready to go. It is versatile enough to use with green salads, pasta salads, roasted vegetables, grilled meats, or even as a marinade for seafood.
Ingredients
- 2 cups extra-virgin olive oil
- 3/4 cup red wine vinegar (or substitute with lemon juice for a citrus note)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1/2 cup finely chopped fresh herbs (parsley, basil, dill, chives, or a mix)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
These ingredients are easy to find and inexpensive, yet when combined, they create a complex and layered flavor profile that enhances almost any dish.
Step by Step Instructions
Step 1: Choose your mixing vessel. A large bowl and whisk work perfectly, but a mason jar or airtight container makes shaking and storing easy.
Step 2: Add the vinegar, Dijon mustard, garlic, and optional honey to the bowl or jar. Whisk or shake until smooth. This forms the acidic base of your vinaigrette.
Step 3: Slowly stream in the olive oil while whisking vigorously to emulsify the mixture. If using a jar, add the oil all at once, close the lid tightly, and shake vigorously until the dressing thickens slightly.
Step 4: Stir in the chopped herbs, salt, and pepper. Mix until well incorporated. Taste and adjust seasoning if necessary — add more vinegar for tang, more honey for sweetness, or more herbs for vibrancy.
Step 5: Transfer the vinaigrette to a clean jar or bottle with a lid. It’s now ready to use on salads, vegetables, grains, or proteins.
FAQ
Can I use different types of vinegar?
Yes. Red wine vinegar offers boldness, while white wine vinegar is more delicate. Apple cider vinegar adds fruitiness, and balsamic vinegar contributes sweetness and depth. Lemon or lime juice can replace vinegar entirely for a brighter, fresher profile.
What if I don’t have fresh herbs?
Dried herbs are a great substitute. Since dried herbs are more concentrated, use only about one-third the amount compared to fresh. For example, if the recipe calls for 3 tablespoons of fresh parsley, use 1 tablespoon of dried parsley.
Why did my vinaigrette separate?
Separation is normal for oil-and-vinegar dressings. Simply whisk or shake it before using. The mustard helps emulsify, but natural separation will still occur over time.
Can I make it without garlic?
Absolutely. Garlic adds sharpness, but if you prefer a milder vinaigrette, you can omit it or replace it with shallots for a subtler flavor.
How long will it last?
Stored properly in the refrigerator, it will last up to two weeks. The flavors often deepen after a day or two, making it even more delicious.
You Must Know
The final flavor of your vinaigrette depends heavily on the quality of your olive oil and vinegar. A fruity, peppery olive oil and a well-balanced vinegar will make all the difference. Fresh herbs add vibrancy and color, while dried herbs offer convenience but a slightly muted profile. Keep in mind that the vinaigrette will thicken in the refrigerator due to the olive oil solidifying slightly — simply let it sit at room temperature for 10 minutes before using, or run the jar under warm water to loosen it up.
Storage Tips
For best results, store your vinaigrette in an airtight container, ideally a glass jar with a tight-fitting lid. This prevents oxidation and preserves flavor. Always use a clean spoon when serving to avoid contamination. If you want to extend its life, add the fresh herbs only to the portion you’ll use immediately, and keep the rest of the vinaigrette base (oil, vinegar, mustard, and garlic) herb-free until serving. This way, the base can last longer, and you can add fresh herbs as needed. Properly stored, your vinaigrette remains safe and tasty for about two weeks.
Nutrition Facts
A serving of this vinaigrette (2 tablespoons) provides approximately:
Calories: 120 Total Fat: 13g (primarily heart-healthy monounsaturated fats) Saturated Fat: 2g Carbohydrates: 1g Protein: 0g Rich in vitamins and phytonutrients from fresh herbs
These numbers may vary depending on the specific herbs and oils used, but overall, this dressing is a nutrient-rich addition to a balanced diet.
Serving Suggestions
One of the best things about this vinaigrette is its adaptability. Use it as:
Salad Dressing: Perfect for leafy greens, chopped vegetable salads, or grain bowls.
Marinade: Great for chicken, beef, seafood, or tofu. The acidity tenderizes while the herbs infuse flavor.
Vegetable Enhancer: Toss roasted or grilled vegetables with vinaigrette just before serving to enhance flavor.
Sandwich Drizzle: Replace mayonnaise with vinaigrette in wraps and sandwiches for a lighter, fresher option.
Bread Dip: Serve alongside warm crusty bread for a simple but irresistible appetizer.
Final Thoughts
The All-Purpose Herb Vinaigrette is more than just a dressing — it’s a culinary building block that adds depth and flavor to countless dishes. With just a few pantry staples and fresh herbs, you can craft a versatile, healthy, and delicious dressing that transforms everyday meals into something extraordinary. Whether you’re preparing salads, marinating proteins, or simply looking for a quick way to brighten roasted vegetables, this vinaigrette delivers every time. Once you’ve tried it, it will quickly become a staple in your kitchen, proving that sometimes, the simplest recipes are the most powerful.