Making your own vinaigrette may seem complicated, or maybe you’ve had mixed results with prior attempts, but once you get a good recipe & this handy technique, it is very easy to make your own dressings for salads, and grilled veges.

I keep an empty lidded jar in the pantry where I keep my vinegars and oils (and spices/ seasonings too) so it is handy to grab and add the ingredients for these vinaigrettes recipes. Then shake, serve, and even store (in the fridge) in the jar!

I like the classic ratio of 1 part acid (lemon juice, vinegar) to 3 parts oil. So if you have 2 tablespoons of vinegar and add 6 tablespoons of oil, the tanginess level should be just right (of course, you may like more or less zesty, tanginess in your vinaigrette).

Adding mustard acts as an emulsifier, to help the vinegar and oil emulsify, but even if you do find they separate at some point, if you make and store them in lidded jars, it is easy to shake well and blend them together again.

VINAIGRETTE THREE WAYS

MAKES

Each vinaigrette recipe makes about 1/2 cup

INGREDIENTS

LEMON HERB VINAIGRETTE

The Lemon Herb Vinaigrette can be made with classic dill leaf, or try some other ‘soft herbs’, which integrate in to your salad better (rather than finding a bit of woody rosemary or sage leaf stuck in your teeth). If you do not have any lemon infused oil or salt preserved lemon, you could try using lemon zest instead. I prefer fresh lemon juice, but I do juice and freeze lemon juice from my lemon tree when it is citrus season (I freeze it in mini containers or ice cube trays, in 2 tbsp. amounts). This classic vinaigrette, or ‘French dressing’, goes great served on classic garden salad, potato salad, Nicoise type salads, or grilled veges.

• 1/4 tsp garlic infused olive oil
• 1/2 tsp fine salt
• 5 to 10 grinds fresh ground black pepper
• 1 tsp mild mustard (Dijon, though you could try using seeded or spicier mustards to your liking)
• 6 tbsp macadamia oil or mild extra virgin olive oil
• 2 tbsp fresh lemon juice (takes about 1 lemon) or white wine vinegar/ verjuice
• 1 tsp Lemon Infused Olive Oil (or one tbsp Salt Preserved Lemon rind, 1/8th finely diced)
• 1 tbsp finely chopped ‘soft’ herbs (dill, tarragon, basil, oregano, chives)

ORANGE SESAME VINAIGRETTE

The Orange Sesame Vinaigrette is a sweeter, but still savoury, dressing, which is great on Asian-style salads, rice salad or Grilled Summer Vege and Quinoa salad. The orange juice does not have the same kick as lemon juice or vinegar, so I still like to add an acidic element. If your oranges are not super sweet, you may not need it, or if the vinaigrette seems too zingy once made, you could try adding a small amount of optional sweetener.

• 1/4 tsp garlic infused olive oil
• 1/2 tsp fine salt
• 5 to 10 grinds fresh ground black pepper
• 1 tsp mild mustard (Dijon, though you could try using seeded or spicier mustards to your liking)
• 6 tbsp macadamia oil or mild extra virgin olive oil
• 3 tbsp orange juice (from one small orange)
• 1 tbsp white wine vinegar (or lime juice)
• 1 tbsp orange zest
• 1/2 tsp sesame oil
• Optional: 2 tsp ginger cordial or syrup (or maple syrup)

JAM JAR VINAIGRETTE

The Jam Vinaigrette is a great way to use up the last scrapes of jam left in the jar, and you can use the jar itself to make it. Depending on what type of jam, or marmalade that you use, determines how sharp or how sweet the vinaigrette will be. In these photos I had used homemade plum jam, and it was quite zingy. Of course, you don’t have to wait until your jam is almost used up, you can always scoop a couple of tablespoons out whenever you need a quick dressing.

• 1/4 tsp garlic infused olive oil
• 1/2 tsp fine salt
• 5 to 10 grinds fresh ground black pepper
• 1 tsp mild mustard (Dijon, though you could try using seeded or spicier mustards to your liking)
• 6 tbsp macadamia oil or mild extra virgin olive oil
• 2 tbsp red wine or white wine vinegar
• 2 tbsp jam or marmalade (or the last bit left in the jar)

METHOD

1. Put all ingredients in jar, from whichever vinaigrette recipe you are making
2. Put lid on & shake well until combined
3. Serve with your favourite salad, grilled or roasted vegetables, or can be used as a marinade
4. Store in the fridge for a week

NOTES

• I used Cobram Estate Garlic Infused EVOO, which you can buy in main supermarkets, or from their website. If you do not require a low FODMAP version, you could use one small clove of garlic, crushed
• I find using all olive oil, even a mild one, is quite ‘fruity’ whereas the macadamia oil is very mild in flavour
• Refer to the Monash Uni app/ website for more information on a low FODMAP way of eating (avoid large amounts of balsamic vinegar, but apple cider vinegar has now been tested and given the OK)