Copycat Apple Cider Vinaigrette Recipe

Apple cider vinegar: Provides a tangy and slightly sweet flavor that forms the base of the vinaigrette.

Olive oil: Adds richness and helps to emulsify the dressing, giving it a smooth texture.

Honey: Balances the acidity of the vinegar with a touch of sweetness.

Dijon mustard: Adds a subtle kick and helps to emulsify the dressing.

Garlic: Adds a robust and aromatic flavor to the vinaigrette.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Adds a hint of spice and depth to the vinaigrette.

When making this apple cider vinaigrette, ensure that the olive oil is added slowly while whisking continuously. This technique, called emulsification, helps to blend the oil and vinegar together, creating a smooth and cohesive dressing. If the oil is added too quickly, the dressing may separate and not achieve the desired consistency.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and tanginess, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fats, making it a suitable replacement.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it adds a slightly different flavor profile.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor but with a bit more texture.

• garlic - Substitute with shallots: Minced shallots can provide a similar aromatic quality and mild flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• To store your apple cider vinaigrette, pour it into an airtight container or a mason jar with a tight-fitting lid. This will help preserve its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The vinaigrette can be stored for up to a week, maintaining its delightful balance of apple cider vinegar, olive oil, and honey.
• Before using the vinaigrette, give it a good shake or stir. The ingredients may separate over time, with the olive oil rising to the top. A quick mix will bring everything back together.
• If you notice any changes in smell, color, or texture, it's best to discard the vinaigrette. Freshness is key to enjoying the vibrant flavors of your salads and vegetables.
• For those who love to meal prep, consider making a double batch. This way, you'll always have a delicious dressing on hand for your greens, grilled meats, or even as a marinade for chicken.
• If you wish to freeze the vinaigrette, pour it into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the vinaigrette in the refrigerator overnight. Once thawed, give it a good shake or whisk to recombine the ingredients. The texture might slightly change, but the flavor will remain delightful.
• Avoid freezing the vinaigrette in glass containers as they can crack due to expansion. Opt for plastic or silicone containers designed for freezing.
• Remember, while freezing can extend the shelf life, the best flavor and texture are achieved when the vinaigrette is fresh. Enjoy the burst of tangy sweetness it brings to your dishes.

• Gently whisk the apple cider vinaigrette to recombine any separated ingredients. This will ensure the olive oil and vinegar are well-mixed.
• If the vinaigrette has solidified in the refrigerator, let it sit at room temperature for about 10-15 minutes. This will allow the olive oil to return to its liquid state.
• For a quicker method, place the container of vinaigrette in a bowl of warm water for a few minutes. This gentle warming will help the honey and olive oil blend smoothly without altering the flavor.
• Avoid using a microwave to reheat the vinaigrette, as this can cause the garlic to cook and change the taste of the dressing.
• Once the vinaigrette has reached the desired consistency, give it a final whisk or shake to ensure all ingredients are well combined before serving.

• Mixing bowl: Use this to combine the apple cider vinegar, honey, dijon mustard, and minced garlic.

• Whisk: Essential for blending the ingredients together and ensuring the olive oil is emulsified into the mixture.

• Measuring cups: Necessary for accurately measuring the apple cider vinegar and olive oil.

• Measuring spoons: Use these to measure out the honey and dijon mustard precisely.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Cutting board: Provides a stable surface for mincing the garlic.

• Chef's knife: Ideal for mincing the garlic clove finely.

• Storage container: Use this to store the vinaigrette in the refrigerator if not serving immediately.

Pre-mince the garlic: Mince a batch of garlic ahead of time and store it in the fridge to save time when making the vinaigrette.

Use a blender: Combine all ingredients in a blender and blend until smooth. This method is faster and ensures a well-emulsified dressing.

Pre-measure ingredients: Measure out the apple cider vinegar, olive oil, honey, and dijon mustard in advance to streamline the process.

Batch preparation: Make a larger batch of the vinaigrette and store it in the refrigerator for up to a week, so you have it ready for multiple meals.