Leftovers will keep in the refrigerator for a few days. Before serving, shake the jar to re-emulsify the dressing. Vinaigrette is extremely adaptable and easy to make. Here are just a few common ...

Crafting the perfect French vinaigrette is an art form that demands precision, balance, and the finest ingredients. Essential ...

Or drizzle this vinaigrette over this super fresh panzanella ... Whisk in the honey, rapidly mixing the whole time until the dressing has emulsified. Storage / Make ahead. Most homemade dressing ...

Making salad dressing from scratch can be a hassle, but you can save yourself some time and avoid extra dirty dishes with ...

Make vinaigrette: In a small bowl, whisk mustard, a pinch of sugar, salt, vinegar and a few grinds of pepper. Whisk in olive oil until emulsified. In a large pot of salted water over high heat ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust ...

A perfect vinaigrette has a slightly acidic kick, a hint of sweetness, and perfectly emulsified swirls of oil throughout. In the classic French recipe, the key is proportions - one part vinegar to ...