Yeast Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette is the kind of dressing that makes a simple salad feel like something special. Apple cider vinegar brings a mellow, fruity acidity, while honey rounds out the sharpness and fresh thyme adds an herby lift that bottled dressings rarely capture. A pinch of turmeric and ground ginger give it a subtle golden warmth that's both beautiful and deeply flavorful. Store-bought dressings can be a minefield when you're avoiding yeast, since many contain hidden fermented additives, natural flavors, or vinegars that don't fit the bill — making this from-scratch approach a genuinely smart swap. The emulsification technique here is simple: just a slow, steady pour of olive oil while whisking, and you get a cohesive, slightly thickened dressing that clings to every leaf. It keeps in the fridge for up to a week, so you can make a batch ahead and have a safe, satisfying option 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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