# House Dressing

A tangy, balanced vinaigrette with a touch of Dijon and garlic — the kind of all-purpose dressing that makes a plain green salad worth eating.

_Sauce · American_

Prep: 5 min · Total: 5 min · Yields: 8 servings

## Ingredients

- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic (minced or pressed)
- ½ tsp honey
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- ¾ cup extra-virgin olive oil

## Instructions

1. Combine the 0.25 cup red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 0.5 tsp honey, 0.5 tsp kosher salt, and 0.25 tsp black pepper in a jar or medium bowl. Whisk or stir until the salt dissolves.
2. Slowly drizzle in the 0.75 cup extra-virgin olive oil while whisking constantly, or seal the jar and shake vigorously for 30 seconds, until the dressing is emulsified and slightly creamy.
3. Taste and adjust — more vinegar for brightness, more honey to soften sharpness, or a pinch more salt to bring it together.
4. Use immediately, or refrigerate in a sealed jar for up to 1 week. Re-shake or re-whisk before each use, as the dressing will separate on standing.

## Tip

> The 3-to-1 oil-to-vinegar ratio is the classic baseline, but this dressing is intentionally built at closer to 3-to-1 for a tangier result. If you prefer a milder dressing, increase the olive oil to 1 cup without changing anything else.

Tags: vinaigrette, weeknight, vegetarian, gluten-free, 30-minute

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