Mustard Free Apple Cider Vinaigrette
So many store-bought dressings sneak mustard in as an emulsifier, which makes finding a safe vinaigrette genuinely frustrating. This homemade version skips it entirely and still comes together beautifully, thanks to a slow drizzle of olive oil whisked into the vinegar base until the dressing turns glossy and slightly thickened. Apple cider vinegar brings a bright, tangy backbone, while honey rounds out the acidity with just enough sweetness. Ground turmeric and ginger add warmth and a gorgeous golden hue, and fresh thyme lifts the whole thing with a subtle herbal note. A touch of minced garlic is optional but highly recommended if you want a little extra depth. It takes just minutes to make, keeps in the fridge for up to a week, and works beautifully over salads, roasted vegetables, or grain bowls. Once you have a jar of this in the fridge, it's hard to go back to anything bottled.
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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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