Ingredients
- Basic vinaigrette:
- 1 tablespoon white wine or Champagne vinegar
- 1 teaspoon honey Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
- Citrusy, garlicky vinaigrette:
- Leftover basic vinaigrette
- 1/2 lemon, zested and juiced
- 1 garlic clove, minced
- Salt and pepper to taste
- Ranch vinaigrette:
- Leftover citrusy, garlicky dressing
- 1 tablespoon parsley leaves, minced
- 1 tablespoon chives, thinly sliced
- 2 large dollops plain, unsweetened Greek yogurt
- Salt and pepper to taste
Directions
- To make the basic vinaigrette: In the mason jar, add the vinegar and mustard. Screw on the lid and shake the jar until the vinegar and mustard combine. Then unscrew the lid, pour in the olive oil, twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate up to several months.
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To make citrusy, garlicky vinaigrette: Pour the basic vinaigrette in a mason jar. Add lemon zest, lemon juice, and garlic. Screw on the lid and shake until combined. Add more olive oil, salt, and pepper, if necessary. Refrigerate for up to a week.
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To make ranch vinaigrette: Pour the leftover citrusy, garlicky vinaigrette in a mason jar. Add parsley, chives, and Greek yogurt. Add more Greek yogurt for a thicker dressing. Screw on the lid and shake until combined. Adjust the seasonings as necessary. Refrigerate for up to a day or two