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Thai Vinaigrette & Marinade


A spiced-up variation of a basic vinaigrette.   We keep a mason jar full of base in the fridge (first five ingredients only), customizing it with ethnic spices and/or various herbs to suit the occasion.  Try marinating peppers, asparagus and zucchini slices before grilling, or toss potato wedges in the vinaigrette before oven roasting.  Forget to pick up a hostess gift?  Whip up a fresh batch and present it in a small mason jar or re-purposed glass bottle.  Keep a stash of our grommeted, pre-strung kitchen gift tags on hand for just such occasions.

  • ½ cup red or white wine vinegar - balsamic works too as long as it's not syrup
  • ½ teaspoon salt
  • ½ teaspoon ground  pepper
  • 1-2 fresh or confit garlic cloves, crushed, or 1 tablespoon minced shallot - optional
  • 1½ cups good quality olive oil
  • 1+ teaspoon DM Thai Spice Blend

Note: For a single batch, use one-part vinegar to three-parts olive oil - adjusting seasoning accordingly.  This recipe makes 2+ cups.

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In a small bowl, combine all ingredients except the spices and whisk briskly. Add herbs and whisk again. Chill before serving as a dressing.

C@H Tip:  Making salad ahead of time is near impossible, but sometimes essential when pressed for time or planning a party. Our tip is to slice and dice everything but the lettuces (ie: julienne veggies, fruit, berries, nuts etc) that goes into the salad, and toss them in a small bowl in enough vinaigrette to coat (the acid in the dressing prevents oxidation of fruit as well - bonus) before storing in the fridge ahead of time.  Just before serving, toss the bowlful of marinated bits and pieces, in with the lettuce and any fresh herbs, add more dressing to suit, add any remaining soft bits like feta or goat cheese - and you're done in seconds.

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C@H Kitchen