White Wine Vinaigrette Urban Farmie

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💭 Why you’ll love this recipe

Quick and easy. Skip store-bought dressing, this recipe is a breeze to make. You’ll only need to combine a few pantry ingredients, and you’ll have a delicious dressing in 10 minutes. Versatile. This vinaigrette is incredibly flavorful and adds a unique, tangy taste to any dish. It’s the perfect pairing for your homemade salad, main entrees, and other vegetable dishes. Plus, it goes great with almost any type of cuisine. Keeps for a month. You’ll have a dressing on hand anytime you need it.

📋 Ingredients and Notes

To make white wine vinaigrette, you’ll need olive oil, white wine vinegar, minced garlic, Dijon mustard, maple syrup, salt, and black pepper.

Variations and Substitutions

White wine vinegar. I don’t recommend substituting white wine vinegar in this recipe. But you can use less vinegar and add freshly squeezed lemon juice for more zest. If you have red wine vinegar, I highly recommend making my red wine vinaigrette. Olive oil. Grapeseed oil or vegetable oil will also work great. You can also use sesame oil, but you have to adjust the quantity as it has a bolder flavor. Dijon mustard. You can substitute Dijon with horseradish for a spicier variation.

Maple syrup. You can swap it with honey or agave. Seasonings. I used salt and black pepper, but you can also add rosemary, thyme, or Italian seasoning.

📖 How to make white wine vinaigrette

Let the vinaigrette sit for at least 15 minutes after shaking to allow the flavors to meld together. If the dressing separates while stored, a quick shake will bring it back to its original consistency. For a thicker consistency, you can blend the ingredients with an immersion blender.

🍴 How to serve white wine vinaigrette

Serve white wine vinaigrette as a salad dressing, sauce, or marinade. It’s a delicious addition to any meal, like a starter salad, pasta salad, and main entrée. I like serving it with my favorite salads, like my homemade garlic kale salad, beet and goat cheese salad, and kale salad with cranberries.

🍴Storage and reheating suggestions

Store the vinaigrette in a wide-mouthed jar with a tight fitting lid for easy stirring and scooping, especially if it solidifies in the fridge. The dressing will remain fresh at room temperature for up to a week and 3-4 weeks in the fridge. To use, simply set it at room temperature for 15 minutes and give it a good shake until the consistency is restored.