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Dress up salads, sandwiches, and vegetables with this punchy Apple Cider Vinaigrette. It’s easy to make with just pantry ingredients yet packed with apple cider flavor.
This Apple Cider Vinaigrette is a simple, delicious dressing that highlights the key elements of a classic vinaigrette.
Here, the fat is olive oil and in a ratio of 2:1, 2 parts oil to 1 part vinegar. Once you learn this ratio, you can make any vinaigrette your heart desires. Just use half as much vinegar as olive oil, and you’ll be good.
Dijon mustard is one of my favorite ingredients, and in dressings it is often the emulsifying agent. But personally, I just love the flavor. Beyond the oli, vinegar, and mustard, you really only need salt. But in this dressing, I added a touch of sugar too, because I like to use this on coleslaws. Feel free to leave it out if you don’t want it.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Apple cider vinegar: For the best flavor, look for a raw, unfiltered apple cider vinegar such as Bragg brand (that’s the one I always buy).
- Granulated sugar: Use less or omit entirely if desired.
- Dijon mustard: This is the emulsifying agent that binds the dressing together. Maille is a French brand of mustard and my favorite.
Instructions
- In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
Recipe tips and variations
- Yield: This salad dressing recipe makes about 1 cup of dressing (16 tablespoons), enough for 8 servings, 2 tablespoons each.
- Storage: Store extra dressing covered in the refrigerator for up to 4 days.
- Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator.
Recipe FAQs
It’s basically a collection of cellulose, yeast, and bacteria left over from the process of fermentation while making the vinegar. It usually looks like a soft, opaque mass at the bottom of the bottle. You can strain it out to remove it, although it’s completely harmless.
Raw apple cider vinegar has been shown to improve gut health and lower blood glucose levels among a myriad of other benefits.
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Apple Cider Vinaigrette
Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar (see note 1)
- 2 tablespoons granulated sugar or less to taste (see note 2)
- 1 teaspoon Dijon Mustard (see note 3)
- Salt and freshly ground black pepper
Instructions
- In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
Notes
- Apple cider vinegar: For the best flavor, look for a raw, unfiltered apple cider vinegar such as Bragg brand (that’s the one I always buy).
- Granulated sugar: Use less or omit entirely if desired.
- Dijon mustard: This is the emulsifying agent that binds the dressing together. Maille is a French brand of mustard and my favorite.
- Yield: This salad dressing recipe makes about 1 cup of dressing (16 tablespoons), enough for 8 servings, 2 tablespoons each.
- Storage: Store extra dressing covered in the refrigerator for up to 4 days.
- Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
