Eating healthy and balanced is a difficult challenge to face on a daily basis. Because we often want to indulge ourselves by enjoying good, creamy and high-calorie dishes. But if you want to eat healthily and, above all, lose weight, you have to adopt new habits. We adjust our portions, we eat at regular times and, above all, we lighten our plates. Personally, I always accompany my salads with a light vinaigrette. Less fat and therefore fewer calories. I enjoy the nutritional benefits of food and maintain a flat stomach. And if you think my dressing is bland and tasteless, you are wrong!
It’s a lighter version of the classic vinaigrette sauce that pairs wonderfully with starters, but also for marinating meat. Super easy to prepare, this delicious homemade sauce makes my dishes much tastier without harming my diet. Try it with a nice spinach salad for example. I love it!
I’m sure you already have everything you need at home to make a light and delicious vinaigrette, so get out the ingredients you need to prepare this recipe that I’m looking forward to sharing with you! Now you have no excuses for not eating healthy. Prepare your sauce and add as much as you want without worrying about the calories!
I love this light vinaigrette sauce and I’ll tell you why!
- It is an essential condiment when cooking light;
- A super versatile recipe that adds flavor to many dishes and salads;
- Perfect as a marinade and can be prepared in less than 5 minutes;
- Low in calories and better than the commercially sold one;
- Contains no dairy or gluten;
- Vegan and low carb.
This is what I put in my vinaigrette.
- White vinegar or cider vinegar;
- Olive oil (a few drops make a difference)
- Water;
- Honey for less acidity;
- Dijon mustard for flavor!
- Salt and pepper.
for the preparation
- I pour all the ingredients into a small bowl and mix with a fork to make the sauce smooth. Those who are lazy can use a blender or a container with a lid. (For the latter technique, put everything in, seal and shake.)
As you may have guessed, the secret of this light sauce is, of course, adding water to the vinaigrette . Water helps to lighten it and you won’t need to add more olive oil. Although it is good for your health, you should not consume too much of it.
How do I store my light vinaigrette?
Personally, I prefer to eat my vinaigrette as soon as I prepare it. But if I have any sauce left over, I store it in the fridge, in a tightly sealed jam jar. And a little tip: the vinaigrette sauce is tastier if you let it cool for 30 minutes before serving.
How to make my light mustard vinaigrette sauce
It’s time for serious stuff! Read with interest the following and follow all my instructions for a successful vinaigrette. To start, here are the ingredients.
Ingredients for light mustard vinaigrette sauce
- 2 tablespoons cider vinegar or distilled white vinegar;
- 2 tablespoons olive oil;
- 2 tablespoons of water;
- 1 tablespoon honey;
- 1 tablespoon Dijon mustard;
- 1/4 teaspoon salt;
- 1/8 teaspoon pepper.
Nutritional information
1 serving: 2 tablespoons; Calories: 60 kcal (3%); Carbohydrates: 4.9 g (2%); Fat: 4.5 g (7%); Saturated fat: 0.6 g (4%); Sugar: 4.9 g (5%):
(These values are not fixed and may vary slightly depending on the brands you use)
Steps to follow
If this recipe only takes 5 minutes to be ready it is precisely because it is easy to make.
- Simply mix the ingredients and you’re done.
Extra tip: To make my vinaigrette sauce well emulsified, I add hot water to stabilize the oil and vinegar. This way the fat will be fixed and the oil will not rise. I’m killing two birds with one stone, don’t you think?
Frequently Asked Questions
Why add water to the light vinaigrette recipe?
Adding water to the vinaigrette is not trivial. In fact, this is a way to reduce the oil and make the dressing even lighter. If, on the other hand, you want it to be thicker, add a little more mustard to thicken the sauce more.
How to make Cyril Lignac vinaigrette?
For his vinaigrette recipe, Cyril Lignac uses:
- 40 g of wine vinegar,
- 40 g mustard,
- 15 cl of rapeseed or grape seed oil,
- salt and freshly ground pepper.
To make this chef-style vinaigrette:
- Pour in the wine vinegar,
- add a pinch of salt and pepper,
- then mix vigorously with your whisk.
- Then add the mustard while stirring constantly and pour in the oil little by little.
How long does a homemade light vinaigrette sauce last?
You can leave your vinaigrette sauce in the refrigerator for 1 week. Before using it, shake it well to mix the ingredients.
What salad goes well with a light vinaigrette dressing?
My vinaigrette dressing goes well with any type of salad and even with Caesar salad.
Can I use vinaigrette sauce as a marinade?
Absolutely! The vinaigrette sauce works very well as a marinade, especially with chicken. However, I advise you to add balsamic vinegar and a little Provencal herbs. It’s a pleasure:
