This easy and delicious Martha Stewart vinaigrette is a quick way to elevate any meal. Perfect for salads, roasted veggies, or as a zesty marinade, it’s made with simple pantry staples like olive oil and Dijon mustard. With its tangy, well-balanced flavor, this versatile recipe is a must-have for fresh, flavorful dishes.
Recipe Ingredients:
- ¼ cup white-wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon pepper
- Pinch of sugar
- ¾ cup extra-virgin olive oil
How To Make Vinaigrette Recipe?
- Mix the base ingredients: In a small bowl, whisk together the white-wine vinegar, Dijon mustard, salt, pepper, and a pinch of sugar until well combined.
- Emulsify with olive oil: Gradually add the olive oil in a slow, steady stream while whisking continuously until the vinaigrette is emulsified and smooth.
- Adjust and store: Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to one week.
Recipe Tips:
- Whisk steadily for perfect emulsification: To get a smooth and creamy vinaigrette, pour the olive oil in a thin stream while whisking constantly. This helps the ingredients blend without separating.
- Use high-quality olive oil: The olive oil is the main flavor, so choose extra-virgin olive oil for the best taste.
- Adjust to your taste: If the vinaigrette is too tangy, add a pinch more sugar. For more depth, add a splash of honey or lemon juice.
- Chill for better flavor: Let the vinaigrette sit in the fridge for 15-20 minutes after making it. The flavors meld together for a tastier dressing.
- Shake before serving: If the vinaigrette separates, give it a quick shake or stir to re-emulsify before using.
How To Store Leftovers?
Let the vinaigrette sit at room temperature until it cools completely. Transfer it to an airtight container or jar, then store it in the refrigerator for up to one week. Shake well before using, as the oil may separate.
Nutrition Facts
- Calories: 43
- Total Fat: 4.17 g
- Saturated Fat: 0.62 g
- Cholesterol: 0 mg
- Sodium: 85 mg
- Potassium: 1 mg
- Total Carbohydrate: 1.53 g
- Dietary Fiber: 0 g
- Sugars: 0.4 g
- Protein: 0.06 g
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Martha Stewart Vinaigrette Recipe
Description
This easy and delicious Martha Stewart vinaigrette is a quick way to elevate any meal. Perfect for salads, roasted veggies, or as a zesty marinade, it’s made with simple pantry staples like olive oil and Dijon mustard. With its tangy, well-balanced flavor, this versatile recipe is a must-have for fresh, flavorful dishes.
Ingredients
Instructions
- Mix the base ingredients: In a small bowl, whisk together the white-wine vinegar, Dijon mustard, salt, pepper, and a pinch of sugar until well combined.
- Emulsify with olive oil: Gradually add the olive oil in a slow, steady stream while whisking continuously until the vinaigrette is emulsified and smooth.
- Adjust and store: Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to one week.
Notes
- Whisk steadily for perfect emulsification: To get a smooth and creamy vinaigrette, pour the olive oil in a thin stream while whisking constantly. This helps the ingredients blend without separating.
- Use high-quality olive oil: The olive oil is the main flavor, so choose extra-virgin olive oil for the best taste.
- Adjust to your taste: If the vinaigrette is too tangy, add a pinch more sugar. For more depth, add a splash of honey or lemon juice.
- Chill for better flavor: Let the vinaigrette sit in the fridge for 15-20 minutes after making it. The flavors meld together for a tastier dressing.
- Shake before serving: If the vinaigrette separates, give it a quick shake or stir to re-emulsify before using.