Skip to main content
Epicurious

All-Purpose Vinaigrette

Image may contain Food
Alex Lau

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Recipe information

  • Yield

    Makes about ¾ cup

Ingredients

½ cup olive oil
¼ cup Sherry vinegar or red wine vinegar
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Whisk oil, vinegar, shallot, and thyme in a small bowl. Season with salt and pepper.

    Step 2

    Do Ahead: Dressing can be made 4 days ahead. Cover and chill.

TagsSalad DressingSaladCondimentQuickEasyDairy FreeGluten FreeNut FreeVeganVegetarianBon Appétit
Read More
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Đâu Phu Rán Tâ’m Hành (Fried Tofu With Scallion-Oil Sauce)
With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.