Multipurpose Vinaigrette

Cooking Light
Photo: Jennifer Causey; Styling: Missy Neville Crawford
You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens.


Serves 8 (serving size: 1 tablespoon)


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3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon light agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil


Total: 10 Minutes
1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.

Created date

May 2014

Nutritional Information

Calories 69
Fat 6.7 g
Satfat 0.9 g
Monofat 4.9 g
Polyfat 0.7 g
Protein 0.0 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 144 mg
Calcium 4 mg