Making homemade salad dressing is easy and contains fewer additives and sugar than commercially produced dressings. The technique is simple. Oil is mixed with an acid such as vinegar or citrus juice and seasoned with different herbs, mustard, or spices, and salt and pepper.
Chef notes:
Use this vinaigrette in a green salad or as a mayonnaise-free base for tuna salad.
Yield: ¾ cup
Preparation time: 20 minutes
2 tbsp Dijon mustard
3 tbsp white balsamic vinegar
2 tsp honey
½ cup olive oil
1 tbsp fresh dill, chopped
Salt
Fresh cracked black pepper
Add the Dijon mustard, vinegar, and honey to a large mixing bowl and whisk them to combine.
Next, slowly whisk in the olive oil.
Then add the fresh dill and season the vinaigrette with salt and pepper to taste.
Store in the refrigerator in an air-tight container.
©chefalisonbiebs