Everyday Vinaigrette
This recipe isn’t really a recipe. Dressings are all about one major proportion. The amount of olive oil to the amount of everything else. You won’t need measuring spoons because everything is done with a clear glass jar (like an old mustard jar) and even better everything is easily adjustable and fixable. Once you’ve made this dressing a few times you’ll know. I’ve made this vinaigrette hundreds (maybe thousands?) of times because it’s the perfect balance of lemony acid to velvety olive oil with just the right touch of mustard and honey.
Makes half a cup
INGREDIENTS
The juice of 1 lemon
Dijon mustard
Whole grain mustard
Honey
Extra virgin olive oil
Kosher salt
Black pepper
METHOD
Into a clear glass jar with a tight lid, add lemon juice. Then add 1 dollop each of Dijon and whole grain mustard. I usually add a rounded teaspoon of each. Then a squeeze of honey. I usually add a teaspoon or a touch less. Don’t worry, you can add more later if you need to. Then a healthy pinch of kosher salt and 4-5 turns of the pepper grinder.
Now, look at the liquid line of everything you added. Stream in the olive oil— you’ll see olive oil float atop the lemon juice mixture— and create a line the same height with the olive oil so you essentially have two even bars of liquid visible through the glass. Now add a touch more olive oil— somewhere around the equivalent of two tablespoons.
Close the lid and shake vigorously. Now, dip a spoon in and have a taste. Too much lemon? Add a touch more olive oil. Too mustardy? Add more honey. Make this a few times and you’ll know your ratio.
Keep up to a week in the fridge in your tightly sealed jar.
