Infused Salad Dressing
Tangy vinaigrette with 8 low-dose servings at 5 mg each. No cooking required — just whisk and serve.
Recipe Planning Notes
Best for first-time or low-complexity batches with forgiving steps.
A classic vinaigrette where the herbal olive oil flavor enhances rather than detracts. The acidity from vinegar and sharpness of mustard balance everything beautifully. Low dose, perfect for a functional lunch.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
A classic vinaigrette where the herbal olive oil flavor enhances rather than detracts. The acidity from vinegar and sharpness of mustard balance everything beautifully. Low dose, perfect for a functional lunch.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 5 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 8 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 120g of Olive Oil and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 5 min
- Infusion / extraction window: N/A
- Total active project time: 5 min
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 120ml infused olive oil
- 60ml balsamic or red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tsp honey (optional)
How to Make It
- 1Combine vinegar, mustard, garlic, salt, pepper, and honey in a jar.
- 2Add infused olive oil.
- 3Seal and shake vigorously for 30 seconds until emulsified.
- 4Taste and adjust seasoning.
- 5Store in the fridge. Shake before each use.
Pro Tips
- ★A jar with a tight lid is the easiest way to make and store vinaigrette.
- ★The emulsion breaks over time — shaking before each use re-emulsifies it.
- ★Add fresh herbs (basil, thyme) for extra flavor complexity.
Serving Ideas
Drizzle 2 tablespoons per salad serving. Shake well before each use as the oil and vinegar will separate. Store in the fridge.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Shelf Life
Based on Olive Oil carrier
Shopping List
- 120ml infused olive oil
- 60ml balsamic or red wine vinegar
- 1 tsp Dijon mustard
- +2 more
- 1 tsp honey (optional)
Load this scaled batch into the wizard with pre-filled values
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