Gladstone Spicy Vinaigrette

joycenrai
May 8
3 min read

We don’t do bland salads or dressings over here. This easy vinaigrette is full of punchy flavour, clean ingredients, and—of course—a generous hit of Gladstone The Original heat. Whip it up in five minutes and use it on everything from salads to marinades for steak or seafood.

Let’s be real—life is full. Between two kids, a couple of businesses, and a million things on the go, we don’t have time for complicated meals. But we do care about what we’re eating—loads of local veggies, good quality protein, and meals that actually taste amazing.

Salads are my go-to for getting greens in, and if you think salads are boring… you’re doing it wrong. The secret? A killer homemade dressing. This Gladstone vinaigrette comes together in minutes and brings serious flavour. Once you try it, there’s no going back to the store-bought stuff. Served with a seasoned pan-seared steak, the perfect meal as we prepare for summer.

Gladstone Spicy Vinaigrette

Ingredients

1 Tbsp Dijon mustard
½ - 1 small shallot, finely minced
1 small clove garlic, minced or grated
¼ cup champagne vinegar (or your preferred vinegar)
1 Tbsp honey (adjust to taste for sweetness)
Juice of 1 lemon
2 Tbsp – ¼ cup Gladstone Original Hot Sauce (Honey Heat works well too!)
¾ cup extra virgin olive oil (or a mix of olive oil and another neutral oil like avocado oil)
Flaky sea salt and freshly ground black pepper, to taste
1-2 Tbsp chopped chives or other fresh herbs (optional)

Instructions:

In a medium bowl, whisk together the Dijon mustard, shallot, garlic, vinegar, honey, lemon juice, and hot sauce.
Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies (thickens and combines smoothly). Tip: I prefer using an immersion blender for this step—it makes the vinaigrette super creamy and well-emulsified in seconds!
Taste and adjust the seasoning with salt, pepper, or more vinegar for acidity, depending on your preference.
Transfer the vinaigrette to a clean jar or bottle.

Store in an airtight container in the fridge for up to 1 week. Shake Before Using: The dressing may separate over time, so give it a good shake or stir before pouring over your greens of choice.

Variations:

1. Tahini Vinaigrette (Creamy & Nutty)

Add 2-3 Tbsp tahini and 1 extra minced garlic clove. This version has a rich nutty flavour, that is great on grain bowls or roasted veggies.

2. Creamy Yogurt Vinaigrette (Perfect for Coleslaw)

Reduce the olive oil to ½ cup and whisk in ¼ cup plain Greek yogurt (or dairy-free yogurt). This one’s tangy and creamy, making it a perfect pairing for slaws or heartier salads.

3. Herb & Lime Vinaigrette (Bright & Zesty)

Use ¼ cup fresh lime juice (or a mix of lime and lemon) and 2 Tbsp chopped fresh herbs such as parsley, cilantro, mint, or basil. Swap in Gladstone Honey Heat here for a touch of sweet heat—it balances the herbs beautifully!

4. Maple Vinaigrette (Sweet & Smoky)

Swap honey for 2-3 Tbsp maple syrup and replace the vinegar with apple cider vinegar for a richer, slightly sweeter profile. Swap in Gladstone Hot Chipotle for this version—it gives it a smoky kick that’s amazing on roasted squash or fall salads.