SIMPLE

mason jar vinaigrettes

Basic but flavorful oil-and-vinegar-based dressings are easy to whip up in 5 minutes or less, but there are some secrets to creating a balanced homemade one.

• A GENERAL OIL-TO-ACID RATIO for dressings is 2:1 or, as in the recipes opposite, 6 tablespoons oil to 3 tablespoons acid. This will vary slightly based on other ingredients and doesn’t always apply to creamy dressings.

• BALANCE STRONGER ACIDS (think lemon juice, white vinegar, balsamic vinegar) with a little natural or added sweetness like honey, maple syrup, or orange juice. Don’t worry—this added sugar will be extremely minimal per serving.

• DON’T BE AFRAID OF USING SALT in your dressing; a little is essential to bringing out the rich flavors in the oils and usually results in needing less dressing overall.

• MEASURE! Dressings are delicate balances and aren’t as forgiving as other recipes. When I try to eyeball amounts, I usually end up scrapping the emulsion and starting over.

• FLAVORS TYPICALLY GET BETTER AFTER sitting. I like to combine the ingredients, top with the lid, shake, and then refrigerate for several hours or up to a day before using.

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1

FRESH BASIL VINAIGRETTE

ACID: 3 tablespoons white wine vinegar

OIL: 6 tablespoons extra-virgin olive oil or walnut oil

FLAVOR BOOSTERS: 2 teaspoons honey, 2 tablespoons chopped fresh herb such as basil, salt and black pepper

2

CITRUS VINAIGRETTE

ACID: 3 tablespoons fresh lemon juice

OIL: 6 tablespoons extra-virgin olive oil or avocado oil

FLAVOR BOOSTERS: 3 tablespoons fresh orange juice, 1 tablespoon Dijon mustard, salt and black pepper

3

HONEY-CIDER VINAIGRETTE

ACIDS: 2 tablespoons apple cider vinegar, 1 tablespoon white wine vinegar

OIL: 6 tablespoons grapeseed, avocado, or mild olive oil

FLAVOR BOOSTERS: 1 tablespoon coarse-grain mustard, 1 tablespoon honey, salt and black pepper

4

ASIAN VINAIGRETTE

ACID: 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice

OIL: 1/4 cup olive oil or avocado oil, 2 tablespoons sesame oil

FLAVOR BOOSTERS: 1 tablespoon low-sodium soy sauce, 2 teaspoons honey, 1 tablespoon finely grated fresh ginger

5

MAPLE-BALSAMIC VINAIGRETTE

ACIDS: 2 tablespoons balsamic vinegar, 1 tablespoon apple cider vinegar

OIL: 6 tablespoons extra-virgin olive oil or walnut oil

FLAVOR BOOSTERS: 11/2 tablespoons pure maple syrup, 11/2 teaspoons Dijon mustard, salt and black pepper

6

RED WINE VINAIGRETTE

ACID: 3 tablespoons red wine vinegar

OIL: 6 tablespoons extra-virgin olive oil

FLAVOR BOOSTERS: 1 tablespoon Dijon mustard, salt and black pepper