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Vinaigrette in a Jar

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Makes About 1 1/2 cups (10 to 12 servings) 1x

Time 5 minutes

Units Scale

Ingredients

  • 1 cup olive oil
  • 1/3 cup any wine vinegar or balsamic vinegar, or more to taste
  • 2 teaspoons Dijon-style mustard
  • Salt and freshly ground black pepper

Instructions

  1. Put the oil, vinegar, and mustard in a small glass jar along with a pinch each of salt and pepper. (If you want to add any extra ingredients, now is the time; see the Variations.)
  2. Screw on the top of the jar and shake until the dressing becomes thick and creamy. Taste and adjust the seasoning, adding small sprinkles of salt and pepper if you like. If you want more vinegar, add it 1 teaspoon at a time until the balance tastes right to you.
  3. Shake the jar again and serve right away or refrigerate for up to 3 days; shake well before every use.

—Recipe from How to Cook Everything: The Basics

Recipe variations

10 Possible Additions: Include any of these along with the oil and vinegar—alone or in combination:

  1. 1 minced garlic clove or small chopped onion or shallot
  2. 1/4 cup chopped fresh parsley, basil, or dill leaves or 1 tablespoon rosemary, tarragon, or thyme leaves
  3. 1 inch fresh ginger, peeled and minced
  4. 1 tablespoon honey or maple syrup
  5. 1 pinch crushed red pepper or 1 minced fresh chile
  6. 1/4 cup freshly grated Parmesan cheese
  7. 1/2 cup crumbled blue or feta cheese
  8. 1/4 cup chopped dried tomatoes
  9. 1/4 cup pitted and chopped olives (green or black)
  10. 2 tablespoons sour cream or yogurt