Food & Cooking Recipes Vinaigrette in a Jar 2.8 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 10, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes 3/4 cup Forget store-bought dressing—with this easy recipe, you'll always have homemade vinaigrette on hand. No bowl or utensils are needed, since you simply shake the ingredients together in a jar—and use the same jar to store the vinaigrette in the refrigerator. Martha uses grapeseed oil, rice vinegar, and Dijon mustard for her salad dressing. Once you've tried this combination, she encourages you to experiment with other oils and acids to vary your vinaigrette. Ingredients 3 tablespoons rice wine vinegar 1 teaspoon Dijon mustard Coarse salt Freshly ground pepper Sugar 9 tablespoons grapeseed oil Directions Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified. David M. Russell Rate it Print