Eggless Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. The apple cider vinegar brings a lively acidity that gets balanced beautifully by a touch of honey, while fresh thyme, turmeric, and ginger add layers of flavor that no bottled dressing can match. Store-bought dressings are notorious for sneaking in unexpected ingredients, so whipping up your own means you know exactly what's going in the jar. The technique here is simple — just a slow drizzle of olive oil while whisking — and it creates a dressing that's genuinely emulsified and lightly thickened rather than watery and flat. Optional fresh garlic takes it up another notch if you're in the mood for something with a little more punch. It keeps in the fridge for up to a week, so you can make a batch on Sunday and have a vibrant, egg-free dressing ready to go all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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