Sweet Dijon Vinaigrette

It took me until this summer to realize that spending money on salad dressing is a waste. Dressing is incredibly easy to make at home, and I've found that I like my own dressings more than the ones I get at the store. Today I'm going to show how I make a simple dijon vinaigrette, one of my personal favorites.

First, start with balsamic vinegar. In vinaigrette's, you always want the ratio to be 1:4, vinegar:oil, so if you are making dressing for just one salad, make sure the amount of vinegar you use is good for 1/4 of the amount of dressing you want on your salad.

Next, add all of the ingredients you want in your vinaigrette other than the oil. For this basic version, I used mustard and a heaping pinch (hehe paradox) of brown sugar.

Stir the ingredients to combine, and when you are ready, add the olive oil (approximately 3x the amount of vinegar).

Then whisk or stir the ingredients together really fast! If you put enough umph into it, the ingredients will emulsify, which means that the oil and vinegar will not separate.

You can also buy a salad emulsifier to do this for you. (It's on my hanukkah list mom, hint hint wink wink). Do you see the difference?

Taste the dressing and decide if you want to add more or less of mustard/brown sugar/anything you want! Check back tomorrow to see the salad I used this on!