White Wine Vinaigrette

Course: Salad, salad dressing

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings:

Calories: 100kcal

Author: Shruthi Baskaran-Makanju

My white wine vinaigrette — 5 ingredients, 30 seconds of shaking, Dijon mustard as the binder. Stays emulsified, lasts 3 weeks.

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Equipment

1 Small jar with tight-fitting lid 8 oz or larger

Ingredients

½ cup extra virgin olive oil
4 tablespoons white wine vinegar
2 cloves garlic minced (~2 teaspoons)
2 teaspoons Dijon mustard
1 teaspoon pure maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Add all ingredients to a jar with a tight-fitting lid. Close lid and shake vigorously for 30 seconds until emulsified and creamy.
Alternatively: Add all ingredients to a small bowl and whisk for 1 minute until smooth and thickened.
Taste and adjust seasoning. Add more salt for savory depth, vinegar for brightness, or maple syrup for balance.
Use immediately or refrigerate in a sealed jar.

Notes

This dressing is incredibly versatile:

Add 2 tablespoons grated Parmesan for umami depth
Stir in 1 tablespoon chopped fresh herbs (basil, parsley, dill, or thyme)
Use shallots instead of garlic for milder onion flavor
Add ½ teaspoon dried oregano or Italian seasoning

You can store this in the fridge for up to a week. Depending on the quality of the olive oil, it might harden - just leave it on the counter for thirty minutes before you need to use it to let it get back to a dressing state!

Nutrition