1 tablespoon wine vinegar or lemon juice 3 tablespoon olive oil (extra virgin or any oil of your choice) 1 teaspoon Dijon mustard salt & freshly ground pepper to taste
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EMULSIFIED DRESSING Put vinegar and mustard in a tall blender cup or 2-cup Mason jar. With the blender running drizzle in the oil in a slow, steady stream.
Season to taste with salt and pepper.
The acid for a basic vinaigrette dressing is typically lemon juice or vinegar and that gives you a lot of variety to choose from.
Juices like lemon, lime, orange, grapefruit or tomato are all acidic and work well in dressing.
For gluten free it’s best to stick with plain, unseasoned vinegars like red wine, white wine, apple cider, balsamic, sherry or rice.
Avoid distilled white vinegar. It may be good for cleaning your coffee machine but it’s too harsh for a salad.
To get any other flavours you want simply add spices, herbs or any food to either the dressing or the salad.