Easy Apple Cider Vinaigrette
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.
0.5 cup
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.
- 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.