• Mason Jar Vinaigrette


Mason Jar Vinaigrette


  • 1/3 cup vinegar (balsamic, apple cider, red or white wine or even fresh lemon juice–cook’s preference!)
  • 1/2 cup olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 1 clove garlic or 1 shallot, minced (optional)
  • 1 Tablespoon minced fresh herbs (optional)


Add all ingredients to a Mason jar with lid (or other tight-sealing container). Seal and shake until well combined. Vinaigrette will last refrigerated for 5-7 days and will separate, so shake before each use.

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