Vinaigrette is a popular dressing and you don’t need to miss out when you can make your own Keto-friendly version!
A vinaigrette is a classic and incredibly simple dressing for salads, yet provides all the flavor you need without the calories.
In this recipe we've used red wine vinegar with has a delicious and robust flavor - but you could, if you wish, substitute another of your favorite vinegars instead.
Also included is Dijon mustard which doesn't just add flavor but also brings just a little texture to the dressing.
Which Olive Oil Should I Use for Italian Vinaigrette?
Did you know that there is a simple rule you should follow when buying olive oil, and that is to pick one that comes in a dark bottle?
That's because the dark bottle protects the oil from light, which can cause it to spoil more quickly.
You also want to ensure that the oil was 'cold pressed'. This means that the oil was extracted from the olives without using any heat.
Some manufacturers of olive oil like to use heat as it enables them to get out more oil - but this can affect the oil's flavor and aroma - and not in a good way!
You should check the 'pressing' date of the oil too. Olive oil doesn't last well and - unlike with wine - older does not mean better!
Beware of olive oil 'blends' - these are not pure olive oil and often contain canola oil or soybean oil too.
How to Store Homemade Italian Vinaigrette
This dressing will last for around a month in the fridge, so it's a good idea to prepare a whole batch to ensure you always have some on hand.
It needs to be stored in an airtight container with a lid - a screw-top mason jar is ideal for the job.
How to Use Italian Vinaigrette
A vinaigrette is - of course - the perfect dressing for a salad, adding lots of bright, fresh flavor. But that's not the only way to use it! Why not try one of these tasty suggestions:
- Drizzle it on steak - Just like steak sauce, vinaigrette brings a little acidity and cuts through the fat.
- Toss it with cooked noodles - This creates a tasty noodle salad in seconds
- Use it instead of mayonnaise in a sandwich - Don't go overboard (you don't want soggy bread) but a healthy splash of vinaigrette goes well with the salad in your sandwich and contrasts beautifully with the meat.
- Use it as the basis for a salsa - just add finely chopped veggies!
- Use it to marinate fish, meat, or poultry - you can even boil up the leftovers afterward and use them as a sauce.
- Toss it with cooked pasta - then serve with a side of salad for a quick and tasty meal.
More Homemade Dressing Recipes to Try
We're firm believers that homemade dressings are always the tastiest. This Homemade Ranch is a favorite!
Or this Miso Lemon Tahini is perfect for shaking up the ordinary. It's bright and creamy and so so good.
Try this Clementine Salad to shake up your salad routine. You won't regret it!