I have found it. My favorite, and the easiest, vinaigrette-making method in the world. Not that making a vinaigrette is akin to making something like a soufflé. But all the same, I think it’s fabulous.
A jar is all you need. No bowl, no whisk, no food processor, no blender. After shaking all the ingredients, the vinaigrette is already in its storage container. I love that. No extra dishes or utensils or appliances getting messy.
The vinaigrette itself is great too. I found it on the blog Dinner: A Love Story, which is full of practical meal ideas. It’s very tasty…and has such a great name.
Money in the Bank Vinaigrette (recipe adapted from DALS)
- 1 tbsp Dijon mustard
- 4 tbsp red wine vinegar
- 1 tsp raw honey
- A squeeze of fresh lemon juice
- 1/4 tsp kosher/sea salt
- 1/4 tsp freshly ground black pepper
- Chopped herbs (chives, parsley, dill, thyme, etc. – I used parsley and thyme for this recipe)
- 1/2 cup extra-virgin olive oil
*Note: if you use a more delicate herb like parsley or dill, try to use all the vinaigrette within 2-3 days or it will get grossly soggy in the liquid.
Shortest instructions ever: Put everything in a jar and shake vigorously.
I’ve made this a few times with different herbs since I found the recipe. I used parsley every time because I like the freshness it adds. I also liked thyme and chives, but next time I’d like to give dill a try.
It has a nice bite to it from the mustard, vinegar and lemon juice. The thyme perfumes the vinaigrette and together with the parsley adds wonderful flavor and earthiness.