I will show you how to make apple cider vinaigrette in only 5 minutes. This dressing uses raw apple cider vinegar and simple ingredients. The sweet elements in this dressing balances out the tangy flavor of the vinegar, giving a tasty homemade dressing that pairs well with a lot of salads.
This recipe is similar to a basic vinaigrette, with the star being apple cider vinegar. If you’re looking for a dressing that goes well on just about any salad, this one’s for you. This dressing goes especially well with any dark green salads, or even with romaine or a Greek salad.
Apple cider vinegar has many health benefits, weight loss and heart health being big reasons to why people choose to prepare this recipe. This homemade apple cider vinaigrette is super easy to make, and is a great addition to your weekly salads.
Contents
Health benefits of apple cider vinegar
There are many different thoughts about the health benefits of apple cider vinegar. Healthline says the 6 health benefits of having 1-2 tablespoons of apple cider vinegar are:
- helps kill harmful bacteria
- may lower blood sugar levels and help manage diabetes
- help weight loss and reducing belly fat
- help improve heart health
- help boost skin health
- high in acetic acid which helps with health processes
The science of emulsification
Emulsification is the process of breaking down the fat and acid components of a dressing into little molecules so that they will permanently bond with each other. This makes for a smooth, thick and bold dressing.
How to emulsify: Start with the vinegar, then gradually whisk in the oil. Whisk in a drop at a time, then slowly add more oil as you go. Whisk vigorously the entire time. You can also use a frother (good for 1-2 servings) or an immersion blender (good for larger portions and meal prep).
What to eat it with
This salad dressing pairs well with a warm salad for a cool day, or cool salad for a warm day. Here are some other ideas for your salad:
- A dark green salad like a kale salad. Massage the dressing all over the kale to soften it, then add some cashews and feta cheese on top.
- A hearty salad. Try an apple salad: Put red onions, fresh apples, fresh herbs, and blue cheese, then drizzle the vinaigrette over it.
- On roasted vegetables (great for the fall season). Eat it with a Butternut Squash salad that is rich in flavor and nutrients, in a tasty tangy vinaigrette sauce.
What else to do with your apple cider vinaigrette
Use it as a marinade for pork chops before grilling. Let it it sit 1 hour or overnight before grilling.
The acid from the dressing will break down the fibers in the pork chops and make it more tender and tasty.
What you need
- Apple cider vinegar. Use a good brand like Bragg and try not to use old vinegar. If your vinegar starts to smell rancid, add a pinch of baking soda to neutralize the smell.
- Mustard. Dijon mustard has a more robust profile, intense heat, and a more pungent flavor.
- Honey. It balances the tanginess in this vinaigrette. Don’t skip it, but you can sub it with other sweeteners such as maple syrup.
- Oil. I prefer cold-pressed oils for my dressings. Olive oil has a stronger flavor but blends well with many assorted vinegars and seasonings. Do not use old oils since they start to smell rancid. I like this extra virgin olive oil from Spain.
Special Equipment
Ingredients
- 2 tablespoons organic apple cider vinegar. This has a mild flavor, even though it has a strong smell.
- 2 tablespoons honey
- 1 tablespoon Dijon mustard (Maille’s)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup good quality extra virgin olive oil
- garlic cloves, chopped
Modifications
Sub extra-virgin olive oil with avocado oil, or rice bran oil.
Directions
- In a medium mixing bowl, add apple cider vinegar, honey, Dijon mustard, kosher salt, black pepper, and garlic cloves.
- Slowly whisk in olive oil, 1 drop at a time first. Do this until half the olive oil is whisked in. Then, add olive oil slightly faster as you get close to combining all the olive oil. Whisk vigorously throughout the process to prevent dressing from separating.
- Optional: Instead of whisking, you can emulsify with the use of an immersion blender or a frother. Mix all the ingredients, blend on low-medium until thick consistency achieved. This will be about 1 minute.
Storing
Store in airtight container like a small jar. This vinaigrette will keep for 2-3 weeks in your refrigerator.
Before using it, give it a good shake.
How To Make Apple Cider Vinaigrette
Equipment
Ingredients
- 2 tablespoons organic apple cider vinegar. This has a mild flavor (even though it has a strong smell.)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup good quality extra virgin olive oil
- garlic cloves (chopped)
Instructions
- In a medium mixing bowl, add apple cider vinegar, honey, Dijon mustard, kosher salt, black pepper, and garlic cloves.
- Slowly whisk in olive oil, 1 drop at a time first. Do this until half the olive oil is whisked in. Then, add olive oil slightly faster as you get close to combining all the olive oil. Whisk vigorously throughout the process to prevent dressing from separating.
- Optional: Instead of whisking, you can emulsify with the use of an immersion blender or a frother. Mix all the ingredients, blend on low-medium until thick consistency achieved. This will be about 1 minute.
