Basic Vinaigrette Formula

3:1 or 2:1 oil to vinegar ratio + salt + pepper + emulsifier + sweetener (optional)

o Oil: I recommend a good-quality extra virgin olive oil

o Vinegar: any type you like

o Emulsifier: mustard, tahini or nut butters, egg yolk (classic caesar)

o Sweetener: honey or maple syrup

These are a few of my go-to recipes. You can make your own variations, sub in different vinegars, sweeteners, or emulsifiers. Other add-in options: minced garlic or shallot, fresh or dried herbs. All yield ~3/4 cup.

Balsamic Honey Vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons lemon juice

1 tablespoon dijon mustard

1 ½ tablespoons honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Greek Red Wine Vinaigrette:

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon dried oregano

1 teaspoon dijon mustard

1/2 teaspoon sea salt

Pinch of black pepper

Maple Tahini Dressing:

1/4 cup tahini

2 tablespoons extra virgin olive oil

Juice of 1 lemon (~3 tablespoons)

2 teaspoons dijon mustard

1 tablespoon maple syrup

1/2 teaspoon salt

Pinch black pepper

Cold water as needed to thin it out (~2-4 tablespoons)

For all dressings: Whisk together all ingredients until well emulsified (little separation of the oil and vinegar), or pour all ingredients into sealed jar, like a mason jar, and shake until well combined. Store dressing in sealed jar for 1-2 weeks.

Vinaigrettes may solidify a bit in the fridge as the oil hardens - take dressing out of fridge about 10 minutes before serving to allow it to come back to liquid.