This versatile vinaigrette recipe is the perfect go-to for entertaining, whether you're hosting a dinner for one guest or 20 friends.
Technique tip: You can use a food processor to combine the oil and the acid, but it’s easy to over-process the liquids and they can become thicker than gravy. If the dressing gets too thick, add water to thin it out. Don't add more oil, that will just thicken it back up. And don't forget the mustard here!
- 3/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely chopped
- 1½ teaspoons kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup olive or canola oil
Whisk together the vinegar, honey, mustard, garlic, salt and pepper in a medium bowl.
Pour the oil into the bowl (or food processor, if using) in a slow, steady stream, whisking constantly, until smooth.