Makes 1 cup
This recipe may be basic, but it’s a fail-safe go-to with endless variations.
3 tablespoons umeboshi plum vinegar or apple cider vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
¾ cup olive oil (hemp oil can also be used, or a combination)
1 tablespoon minced, fresh herbs, or 1 teaspoon dried
Sea salt as needed
Whisk all the ingredients together in a glass bowl, or place in a glass mason jar and shake until thoroughly combined.
Variations: Greek Vinaigrette: Add 1 teaspoon of chopped fresh oregano and ½ teaspoon of finely grated lemon zest.
Dill Pickle Vinaigrette: Puree with 1 chopped large kosher dill pickle.
Miso Vinaigrette: Add 1 tablespoon of white miso paste.
French-Style Vinaigrette: Add 1 teaspoon of chopped fresh tarragon.
Spicy Sesame Vinaigrette: Add 1 tablespoon of toasted sesame seeds, 1 tablespoon of toasted sesame oil, and 1 teaspoon of crushed red pepper flakes.
Kimchi Vinaigrette: Add 2 tablespoons of finely chopped cabbage kimchi.
Ginger Vinaigrette: Add 2 tablespoons of minced, peeled fresh ginger.