By: Carole St-Laurent
Homemade vinaigrettes: so easy and so healthy. Why? Because when we make our own vinaigrettes, we use wholesome ingredients like olive oil. None of those inflammatory oils like soybean and/or canola. Plus, many commercial vinaigrettes main ingredient is… water!
- 1 cup Olive Oil
- 1/3 cup balsamic vinegar
- 2 tbsp Dijon Mustard
- Pinch sea salt
- Pinch ground black pepper
Keep in mind Omegas are vital for good health. The Omegas in olive oil are health promoting, as the Omegas in commercial vinaigrettes are inflammation promoting.
- Protein 0% 0%
- Carbs 5% 5%
- Fats 95% 95%
Step by Step Instructions
To blend the vinaigrette, you can use either a blender or an immersion blender.
If using a blender, put all the ingredients in and blend for 30 seconds to 1 minute. Transfer to a mason jar.
If using an immersion blender, put all the ingredients in a large mouth 16 oz mason jar. Insert the blending attachment of your immersion blender and blend for 1 minute.
I recommend using a flip lid top on your mason jar, as it’s so convenient to pour over your food. You can find a wide or regular mouth here, or a regular opening here.
Store your vinaigrette in the fridge, it should last at least 2 weeks. Keep in mind olive oil can congeal in the fridge so don’t panic if your vinaigrette looks solid. Simply zap it in the microwave for 30 seconds and the oil will be fluid again.