Once you make your own homemadeVinaigrette Dressingyou won’t buy it from the store ever again! It is a staple in my kitchen and soon to be one in yours too.

small jar with dark salad dressing in it on a brown board with salad on plate in background.

Making a basic vinaigrette is ridiculously simple. You only need vinegar, oil, and a little mustard, and you are in business. I love to drizzle vinaigrette on salads – fromgreen saladstogrilled chicken salads– to give them a fresh and zingy taste.

Homemade vinaigrette takes about a minute to make and is cheaper than buying it at the store. Seriously, if you aren’t making your own vinaigrette IT IS TIME! Makingdelicious salad dressingswill completely elevate your salad game and might encourage your family to eat more salads.

three small jars with dark and light salad dressings in them on a brown board with salad on plate in background.

Why You’ll Love This Recipe

So muchyummierthan store-bought dressing
A simple recipe that has endless variations
Homemade ismuch cheaperthan commercial salad dressings

Recipe Ingredients

The formula for any basic vinaigrette combines1 part vinegar with 3 parts oil. If you are making a bigger batch, you would use 1/4 cup of vinegar with 3/4 cup oil. If you want to make a small serving, just adjust the volume but keep the same 1:3 ratio.

Oil –extra virgin olive oil or another light or flavorful oil
Balsamic vinegar– change the vinegar to try a new taste
Dijon mustard– this is necessary for the emulsion (getting it to mix well!)
Honey –maple syrup can also be used
Garlic –fresh or powdered

See the recipe card below for full information on ingredients and quantities.

small portion dishes labeled with the raw ingredients to make balsamic vinaigrette.

Popular Substitutions and Variations

The variations of vinaigrette is limited only by what your taste buds or imagination or Pinterest search can come up with.

Classic Vinaigrette Salad Dressing:Uses red wine vinegar in place of balsamic

Lemon Vinaigrette:Replace vinegar with fresh lemon juice

Roasted Garlic Dressing:With awhole head of roasted garlic, red wine vinegar, and Parmesan

Honey Mustard Salad Dressing:Switch up the vinegar to white and be sure to use honey

Honey Poppy Seed Dressing:Keep the honey, add in poppy seeds, and use apple cider vinegar

There are so many ways to turn a basic recipe intogourmet-level salad dressings!

How to Make a Basic Vinaigrette Dressing

Mix all ingredients in a small bowl or mason jar.
Whisk or shake to combine really well.
Adjust salt and paper as needed.

four image collage with steps on the process to make balsamic vinaigrette.

Recipe FAQs

What is the best oil to use for vinaigrette?

The best oil for vinaigrette depends greatly on personal preference. Some oils have a really strong flavor and might not be well-suited for a salad dressing. I suggest using an olive oil that you like the taste of. You can also use avocado oil, grape-seed oil, or whatever you happen to have on hand.

Why is vinaigrette dressing healthy?

Vinaigrette dressings tend to be healthier than their creamy counterparts because of the oil that contains healthy fats that can benefit your heart when eaten in moderation. Plus you know what’s going into the dressing, no preservatives needed.

How long does homemade vinaigrette last?

Homemade vinaigrette will last in the refrigerator for up to a month. Just let it come to room temperature and shake or whisk before serving.

green salad on a plate with red and blue berries with a hand pouring dressing out of a jar onto salad.

Expert Tips

For the best flavor, let the vinaigrette sit forat least 15 minutesbefore serving to allow the flavors to blend together.
Make the dressing ahead of time, as it will keep in the refrigerator for up to a week.
Use it on more than just salads!Vinaigrette dressing is very versatile and can be used as amarinade for meatsand vegetables, a sauce for grilled fish or chicken, or a dressing for pasta salads or grain bowls.
The secret to making a good vinaigrette is getting the right balance of acidity and oil. Follow the3:1 (oil to vinegar) ruleand adjust to your preferences.

three small jars with dark and light salad dressings in them on a brown board with salad on plate.

How To Mix Vinaigrette Dressing

If you are new to making homemade vinaigrette you will quickly come to realize thatoil and vinegar do not mix. Due to the molecular properties of oil, it actually repels vinegar. In other words, mixing oil and vinegar is like trying to connect two positively charged magnets – they will repel each other.

So we need an emulsifier to mix oil and vinegar together and a bit of mustard does the trick. Themustardis able to hold together these two liquids that otherwise wouldn’t blend together. How’s that for a science lesson!

There are a few different methods you can use to mix together vinaigrette dressing:blend, whisk, or shake.

You can combine the ingredients by using a blender which is simple and efficient or you can whisk the ingredients together in a small bowl using a fork or a whisk. The last option is toput the ingredients in a jar and shake by hand. I generally do the shaking option in the jar the dressing will be stored in. So easy!