No Salt Vinaigrette Recipe

Olive oil: A rich and flavorful oil that forms the base of the vinaigrette.

Red wine vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Dijon mustard: Provides creaminess and a hint of spice.

Garlic: Adds a robust and aromatic flavor.

Black pepper: Adds a touch of heat and enhances the overall flavor.

When preparing the vinaigrette, ensure that the dijon mustard is thoroughly mixed with the red wine vinegar before slowly drizzling in the olive oil. This emulsification process helps create a smooth and cohesive dressing. Additionally, allowing the minced garlic to sit in the vinegar for a few minutes before combining all ingredients can mellow its sharpness and enhance the overall flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in vinaigrettes.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture, adding complexity to the vinaigrette.

• garlic - Substitute with shallots: Minced shallots offer a milder, sweeter flavor that can complement the other ingredients in the vinaigrette.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, providing a subtle alternative to black pepper.

• To store your no salt vinaigrette, pour it into a clean, airtight container. A glass jar with a tight-fitting lid works best to maintain freshness.
• Label the container with the date you made the vinaigrette to keep track of its shelf life.
• Place the container in the refrigerator. The vinaigrette will stay fresh for up to one week.
• Before using, give the vinaigrette a good shake or stir, as the olive oil and red wine vinegar may separate over time.
• If you notice any off smells, discoloration, or changes in texture, it's best to discard the vinaigrette to ensure food safety.
• For freezing, pour the vinaigrette into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date and contents. The vinaigrette can be frozen for up to three months.
• When ready to use, thaw the vinaigrette in the refrigerator overnight. Once thawed, give it a good shake or stir to recombine the ingredients.
• Avoid refreezing the vinaigrette after it has been thawed, as this can affect the texture and flavor.
• For a quick thaw, place the sealed container in a bowl of lukewarm water, but ensure it does not get too warm to avoid compromising the quality of the dijon mustard and garlic.

• If stored in the refrigerator, allow the vinaigrette to come to room temperature before using. This helps the olive oil to return to its liquid state and makes it easier to mix.
• Give the vinaigrette a good shake or whisk before using to ensure all ingredients are well combined again.
• If the garlic flavor has intensified too much, you can balance it out by adding a small splash of red wine vinegar or a touch more olive oil.
• For a quick warm-up, place the vinaigrette in a microwave-safe container and heat it for about 10-15 seconds. Be cautious not to overheat, as this can alter the flavor of the olive oil.
• Alternatively, you can place the container of vinaigrette in a bowl of warm water for a few minutes to gently bring it to room temperature. This method is gentler and helps maintain the integrity of the olive oil and other ingredients.

• Whisk: A whisk is essential for combining the olive oil, red wine vinegar, dijon mustard, minced garlic, and black pepper until they are well emulsified.

• Mixing bowl: A mixing bowl is needed to hold all the ingredients while you whisk them together.

• Garlic press: A garlic press can be used to mince the garlic clove quickly and efficiently.

• Measuring cups: Measuring cups are necessary to measure out the olive oil and red wine vinegar accurately.

• Measuring spoons: Measuring spoons are used to measure the dijon mustard and black pepper precisely.

• Storage container: A storage container is useful if you plan to store the vinaigrette in the refrigerator for up to one week.

Prepare ingredients in advance: Mince the garlic and measure out the olive oil, red wine vinegar, and dijon mustard ahead of time to streamline the process.

Use a jar for mixing: Combine all ingredients in a jar with a tight-fitting lid and shake vigorously. This saves time on whisking and makes for easy storage.

Double the batch: Make a larger quantity and store it in the refrigerator. This way, you have vinaigrette ready for multiple meals throughout the week.

Pre-minced garlic: Use pre-minced garlic from a jar to save time on chopping.