White Wine Vinaigrette is the perfect dressing for almost any type of salad, but it makes a delicious marinade, too.
I can’t remember the last time I purchased store-bought salad dressing. Even though there are several really good ones out there, I haven’t found one that is as fresh and flavorful as the ones I can make myself. At the top of my list these days is this white wine vinaigrette.
There are so many things I love about this vinaigrette. It is light, yet the blend of ingredients gives it a depth and complexity that belies its delicate nature. The combination of white wine vinegar, lemon juice, Dijon mustard, garlic, a bit of sweet contrast with the honey or maple syrup, some sea salt, and ground black pepper creates such a beautiful harmony of flavors. You’re going to find that this vinaigrette is perfect for nearly any kind of salad, warm or cold vegetables, and even a marinade for meat or fish.
And it takes hardly any time to make. In fact, it would take me much, much longer to purchase a white wine vinaigrette (put on a jacket, find my car keys—always an issue!—drive to the store, find the salad dressing aisle, wait in line at the checkout, drive home) than it does for me to make it. All of the ingredients get whisked together in a bowl until the vinaigrette is emulsified. Yep, that’s it!
Does the addition of honey or maple syrup make white wine vinaigrette sweet?
Not exactly. Most vinaigrettes get their distinctive flavor from acidic ingredients, such as vinegar and lemon juice; without something for balance, the dressing can sometimes taste a bit harsh. What the addition of a natural sweetener, such as honey or maple syrup, does is to round out the flavor. You will detect a subtle note of sweetness, but you wouldn’t describe the dressing as sweet. In our recipe for white wine vinaigrette, that balance gets additional tang and depth from the Dijon mustard, producing a deliciously complex vinaigrette that is the perfect sum of all of its parts.
How do I store leftovers?
White wine vinaigrette should be stored in an airtight container, such as a wide-mouthed jar with a tight-fitting lid, and it will keep in the refrigerator for up to 2 weeks.
Serving suggestions
To say that this clear, light, wonderfully piquant white wine vinaigrette is absolutely perfect on salads may seem like stating the obvious, but you might not think of using it on one of these: a warm Grilled Romaine Salad, Healthy Brussels Sprout Salad, or Vegetarian Pasta Salad. Or how about this favorite summertime dish around here? Start with a base of Tomato, Basil, And Blue Cheese Salad that is then topped with Grilled Green Beans; drizzle it all with white wine vinaigrette, and finish with a scattering of Roasted Chickpeas. This vinaigrette is also super yummy over warm veggies, like Grilled Asparagus or Roasted Potatoes And Carrots. And remember: if you want to add extra zesty flavor to some of your regular, quick, weeknight mains, marinate Juicy Baked Chicken Breast or Easy Baked Cod in white wine vinaigrette before cooking and witness the transformative magic of this dressing.
White Wine Vinaigrette
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- Juice of 1 lemon about 2 tablespoons
- 1 1/2 tablespoons maple syrup or honey
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the olive oil, white wine vinegar, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl. Whisk vigorously until the mixture is well blended and slightly emulsified.
- Taste the dressing and adjust seasonings if needed. Pour the vinaigrette into a clean container. Shake well before serving, and refrigerate for up to two weeks.
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