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Serves : 1 cup
© John Kernick

How to Make It


In a pint-size jar, combine the vinegar, garlic, mustard, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Cover and shake to dissolve the salt. Add the olive oil and shake to blend. Taste for seasoning.

Make Ahead

The vinaigrette can be refrigerated in an airtight container for up to 2 weeks.


Greek Vinaigrette: Add 1 teaspoon chopped oregano and 1/2 teaspoon finely grated lemon zest.

Dill Pickle Vinaigrette: Puree with 1 chopped large kosher dill pickle.

Miso Vinaigrette: Add 1 tablespoon white miso paste.

French-Style Vinaigrette: Add 1 teaspoon chopped tarragon.

Spicy Sesame Vinaigrette: Add 1 tablespoon toasted sesame seeds, 1 tablespoon toasted sesame oil and 1 teaspoon crushed red pepper.

Kimchi Vinaigrette: Add 2 tablespoons finely chopped cabbage kimchi.

Ginger Vinaigrette: Add 2 tablespoons minced peeled fresh ginger.

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