Description
This creamy vinaigrette combines tangy red wine vinegar, Dijon mustard, honey, and garlic with Greek yogurt or mayonnaise and olive oil to create a smooth, emulsified dressing perfect for salads, grain bowls, or roasted vegetables. It is a quick and easy no-cook recipe that offers a rich yet light flavor with customizable options depending on your choice of yogurt or mayo.
Ingredients
Scale
Vinaigrette Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain Greek yogurt or mayonnaise
- 1/2 cup extra virgin olive oil
Instructions
- Combine acidic ingredients: In a medium bowl or jar, whisk together the red wine vinegar, Dijon mustard, honey, garlic, salt, and black pepper until fully combined to build the flavor base.
- Add creamy base: Add the Greek yogurt or mayonnaise to the mixture, whisking until the dressing is smooth and creamy.
- Emulsify with olive oil: Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing, creating a rich and creamy texture.
- Adjust seasoning and store: Taste the vinaigrette and adjust the seasoning if necessary. Store it in the refrigerator until ready to use, shaking or stirring well before serving.
Notes
- Using Greek yogurt will give the vinaigrette a lighter, tangier flavor, while mayonnaise adds richness and creaminess—choose based on your preference.
- This dressing is versatile and pairs well with leafy greens, grain bowls, and roasted vegetables.
- Store leftovers in an airtight container in the refrigerator and shake before each use to maintain emulsification.
