Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.
I’ve always loved a good salad. Yet even when it’s snowing outside, I still can’t kick my salad habit. This homemade emulsified vinaigrette dressing is my favourite – and arguably the easiest to whip together, too. It’s super, super easy to make and way less expensive and healthier than the store bought one. And I know exactly what goes into it!
Emulsified dressings are thick and creamy and really cling to your veggies. This basic dressing recipe, which features Dijon mustard and subtly sweet balsamic vinegar, gives greens a creamy kick that tastes great all year round.
Not just for salads: Drizzle over roast potatoes, or spoon over a sandwich. They also make a light and brightly flavored topping for poached or grilled fish or poultry, roasted meats, and cooked or raw vegetables.