How to Make Classic Vinaigrette.

Serves 8 · Prep: 5 min

Make It

1. Add ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 small garlic clove minced, ½ tsp sea salt, and a pinch of black pepper to a jar or small bowl.

2. Whisk or shake to combine.

3. Slowly drizzle in ¾ cup extra virgin olive oil while whisking, until emulsified.

4. Taste and adjust the salt, vinegar or mustard.

Notes

• Order matters. Vinegar, mustard and salt first, oil last. The salt dissolves in the vinegar, and the mustard is what holds the emulsion together.

• Let the garlic sit in the vinegar for a few minutes before the oil goes in. The acid takes the raw bite off it.

• If it separates in the fridge, shake it. If it refuses to come back together, add a little more Dijon and shake again.

• Variations: 1 Tbsp mustard for a stronger Dijon version or a pinch of dried oregano and basil for an Italian twist.

• Skip store-bought dressings loaded with seed oils, sugar and preservatives.

• Pour it over a No B.S. Salad or a Side Salad.

• Counts as Healthy Fats at 2 Tbsp.