How to Make Apple Cider Vinaigrette

A jar with a ribbed texture and a wooden lid sits on a wooden countertop. The jar contains a yellow liquid, possibly melted butter or apple cider vinaigrette. In the blurred background, kitchen utensils and cookware are visible, including a stove and wooden spoons hanging on the wall.

About this recipe

Homemade salad dressings are a game-changer, and this apple cider vinaigrette is no exception. With just a handful of pantry staples, you can whip up a dressing that’s tangy, zippy, and so much better than anything store-bought. This vinaigrette takes less than five minutes to make and will elevate your salads, grain bowls, roasted veggies, and anything you put it on to the next level.

Why Make Your Own Vinaigrette?

Store-bought dressings can be convenient, but they often contain preservatives, gums, added sugars, and other ingredients that are hard to pronounce and don’t seem necessary. 😳 By making your own dressing, you have control over everything—from the olive oil quality to the tanginess level in the vinegar. Plus, there’s a certain satisfaction in whisking up your own creation. Trust me, you won’t want to go back to store-bought options.

The Best Apple Cider Vinegar to Use

Not all apple cider vinegars are created equal. For the best flavor and maximum health benefits, go for raw, unfiltered apple cider vinegar with “the mother.” This type contains beneficial enzymes, proteins, and good bacteria. Here are some of my top picks:

Bragg Organic Apple Cider Vinegar: A classic choice with a sharp, bright flavor.
Kevala Organic Raw Apple Cider Vinegar: Smooth and slightly less tangy, great for dressings.
Trader Joe’s Organic Apple Cider Vinegar: Affordable and reliable, perfect for everyday use.

Benefits of Apple Cider Vinegar

Apple cider vinegar isn’t just delicious; it’s also packed with health benefits: The natural probiotics in raw apple cider vinegar can help promote gut health. Some studies suggest it can improve insulin sensitivity. Thanks to its natural compounds, it’s great for fighting inflammation.

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A person with red nail polish is placing the lid on a ridged glass jar filled with a yellow apple cider vinaigrette. They are wearing a gray sweater. The jar sits on a wooden surface, and a spoon is partially visible in the foreground.

Easy Apple Cider Vinaigrette

Alejandra Graf

This apple cider vinaigrette has become a staple in my kitchen, and I hope it will in yours too. It’s simple, wholesome, and packed with flavor. So, next time you’re tempted to grab a bottle from the store, remember—you’ve got everything you need to make something even better right at home.

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Prep Time 5

Cook Time 0

Total Time 5

Course Basics

Cuisine American

Servings cup

Equipment

1 jar
1 Microplane

Ingredients

1 garlic clove grated
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper to taste

Instructions

In a small bowl or jar, whisk together the Dijon mustard, grated garlic, and apple cider vinegar.
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
Season with salt and freshly ground black pepper to taste.
Taste and adjust—if you like it tangier, add a splash more vinegar; if you want it mellower, drizzle in more olive oil.
Store in an airtight container in the fridge for up to a week.

Notes

– For a double batch, use 2 teaspoons Dijon mustard, 2 garlic cloves, 4 tablespoons apple cider vinegar, and 8 tablespoons olive oil.
– For a triple batch, use 3 teaspoons Dijon mustard, 3 garlic cloves, 6 tablespoons apple cider vinegar, and 12 tablespoons olive oil.

Store the extra vinaigrette in a mason jar in the fridge. Give it a good shake before using, as natural separation is normal.

Keyword basic vinaigrette

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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