This apple cider vinaigrette mixes up in the blender in 5 minutes. It has all the flavors of a traditional vinaigrette and is perfect on just about any salad.
Be sure to check out more of my vinaigrette recipes including 7 minute blood orange vinaigrette and 7 minute raspberry vinaigrette.
For more info on how to make a vinaigrette, see my post the correct ratio for vinaigrette which has lots of helpful tips and tricks.
I don’t know of any quicker way to make a vinaigrette. When using ingredients like fresh shallot (a traditional vinaigrette ingredient) and fresh garlic, the blender does all the work of chopping.
Another bonus of using the blender is that it keeps the oil and vinegar from separating so quickly. They will still separate, but will hold together longer. The blender also whips some air into the vinaigrette and makes it foamy and slightly creamy.
Any blender will work for this recipe. A high powered blender like a Vitamix is not necessary. I’ve used my smoothie blender and my mini blender with great results.
Ratios in a Vinaigrette
There is a general rule of thumb for the ratio of oil to vinegar in a vinaigrette. But this is not a hard and fast rule. Everybody’s preferences are different and you may like your vinaigrette more sour and others may want it more sweet. So make the vinaigrette as is and don’t be afraid to taste and adjust. dd vinegar if you like it more sour, more agave if you like it more sweet, more oil if you like it more mild and salt if it just needs a boost of everything.
Apple cider vinegar is my favorite for a vinaigrette. It’s a little fruity and nicely tart which is wonderful in a salad dressing.
Extra virgin olive oil Is traditional in a vinaigrette. If you plan to refrigerate this vinaigrette, the olive oil may solidify when chilled. I like to combine EVOO and a neutral oil like sunflower canola or avocado oil which helps keep the vinaigrette from turning solid.
If the vinaigrette does solidify when you chill it, simply place it in a glass jar, bowl or microwave safe container and microwave for 10 to 15 seconds. Give it a good shake and it’s ready to go.
Shallot and garlic add a pop of pungent fresh flavor to the vinaigrette. The recipe calls for a piece of shallot that fits in a tablespoon.
Because you’re not chopping the shallot it’s difficult to give an exact amount. So peel your shallot, cut off a piece and place it in a tablespoon. If it fits approximately it’s great. If you like more oniony flavor, you can add a little more.
The recipe also calls for two small garlic cloves. This is also a judgement call. Garlic cloves come in all shapes and sizes. So here’s the lowdown. If you love garlic add two to three cloves smallish cloves. If you want less garlic flavor, add one or two very small garlic cloves.
Mustard is another traditional vinaigrette ingredient. I like to use mustard powder because it gives the vinaigrette a little more body than a prepared mustard. If you don’t have mustard powder you can use a half teaspoon of prepared mustard.
Agave – Vinaigrettes have a lot of savory flavors including the bitterness from olive oil, garlic and shallot and the sour of vinegar. This means that a balancing flavor will make the dressing more tasty. So two teaspoons of a sweetener (I prefer agave) does the trick. If you prefer to use honey, maple syrup or plain old sugar, those will work too.
And finally, salt is another balancing flavor. Salt also helps to enhance all the other flavors in the vinaigrette. The recipe calls for a heaping quarter teaspoon of salt. This is not a rule. I highly recommend that you taste the vinaigrette once it’s mixed up and add more a pinch at a time, if you prefer your dressings slightly more salty.
5 Minute Apple Cider Vinaigrette (Blender)
- ⅓ c apple cider vinegar
- 1 Tbsp peeled shallot (use a piece that fits in a tablespoon) does not need to be exact, do not chop
- 2 small or one large garlic clove
- 2 tsp agave or other sweetener
- ¼ tsp mustard powder
- heaping ¼ tsp salt
- 2 pinches black pepper
- ¾ c extra virgin olive oil
- 2 Tbsp oil – avocado, sunflower, canola or other neutral flavored vegetable oil
- Note: The color of your vinaigrette will vary depending on the olive oil you use. Some will give it a more yellow color than others. I tested this recipe with several different types and brands, so you'll see different colors of the finished vinaigrette in the photos.
- Place the vinegar, agave, shallot, garlic, mustard powder, salt and pepper into the blender.
- Blend on high for 10 seconds.
- Add the EV olive oil and oil and blend for another 10 seconds.
- Taste. I encourage you to play around with the flavors to make the vinaigrette to your liking. See my post The Correct Ratio for a Vinaigrette for more guidance.
- This vinaigrette can be stored at room temp for a day or two. But with fresh shallot and garlic, I recommend refrigerating. If the dressing solidifies when chilled, heat it in the microwave for 10-15 seconds and shake well.
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