Apple Cider Vinaigrette Recipe
Whisking the dijon and honey into the vinegar first creates an emulsion base that holds the olive oil in suspension, so the dressing stays creamy instead of separating the moment it hits the salad.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 8
Ingredients
- 1/4 cup apple cider vinegar
- 3/4 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Nutrition per serving
- Calories
- 22
- Protein
- 0g
- Carbs
- 2g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small bowl or jar, whisk together the apple cider vinegar, dijon mustard, honey, minced garlic, salt, and pepper until the honey dissolves.
- 2While whisking constantly, drizzle in the olive oil in a thin, steady stream until the mixture thickens and looks uniform, not separated.
- 3Taste and adjust, adding more honey for sweetness or more vinegar for sharper acidity.
- 4Pour over salad greens just before serving, or transfer to a sealed jar and refrigerate until ready to use.
Tips & variations
- Swap the honey for maple syrup for a vegan version with a similar sweetness level.
- Add a tablespoon of finely chopped shallot for a sharper, more restaurant-style vinaigrette.
- If the dressing separates in the fridge, that's normal for an oil-and-vinegar emulsion; shake or re-whisk it before using rather than assuming it's gone bad.
Storage & reheating
Store the vinaigrette in a sealed jar in the refrigerator for up to 2 weeks; the honey and dijon act as natural preservatives, but the mustard's flavor mellows over time. Let it sit at room temperature for about 10 minutes and shake well before serving, since cold olive oil solidifies slightly and needs to loosen back up.
Tips from the Tulo kitchen
- A mason jar with a tight lid works better than a bowl for storage since shaking re-emulsifies the dressing far more evenly than whisking a chilled batch.
- Taste before serving a batch that's been in the fridge more than a week; the vinegar and mustard won't spoil, but the garlic flavor can turn slightly acrid over time.
FAQ
Does apple cider vinegar expire?
Straight apple cider vinegar doesn't spoil in the way perishable food does, thanks to its high acidity, but it isn't immortal either. An unopened bottle stays at peak quality for about 2 years past the bottling date, and an opened bottle is best used within about a year for full flavor and acidity, though it remains safe to consume well beyond that as long as it's stored properly.
How can you tell if apple cider vinegar has gone bad?
It hasn't technically gone bad, but signs it's past its prime include a noticeably flatter, less sharp smell, color that's darkened significantly, or a hazy sediment settling at the bottom (this last one, called 'mother,' is actually harmless and can even be strained out or left in).
Does this vinaigrette itself expire faster than plain vinegar?
Yes, because it contains oil, honey, and fresh garlic, all of which are more perishable than vinegar alone. Refrigerated and sealed, the finished dressing keeps its quality for about 2 weeks, not the years that plain vinegar can last.
Should apple cider vinegar be refrigerated?
No, it stores fine in a cool, dark pantry cabinet; refrigeration isn't necessary and won't meaningfully extend its shelf life since the vinegar's acidity is what keeps it stable, not temperature.
