Making a vinaigrette from scratch is so easy, takes just minutes, and pays dividends. If you have some lettuce and a bottle of this oil and vinegar-based dressing in the fridge, you can add a salad to your dinner menu at a moment’s notice.

Salad dressing is somewhat of a hot button for many of us, and making homemade vinaigrette makes a lot of people nervous. It’s easy to resort to store-bought dressings or get stuck in a one-dressing rut.

Just follow the directions for this basic vinaigrette recipe below, and know that homemade vinaigrette is so forgiving. Too oily for your taste? Add more vinegar. Too tart? Add more oil. Too bland? Add more salt or maybe a bit of mustard. You’ll soon find your perfect balance. You’ll also find ideas for other add-ins and variations. And check out other vinaigrette recipes like citrus vinaigrette or the balsamic vinaigrette in this cherry tomato salad.

Plus, don’t just think of vinaigrettes for green leafy salads salad — vinegar-based dressings are great used as a marinade, drizzled over fish (try Salmon with Tarragon Vinaigrette), chilled or room-temperature vegetables (try Grilled Asparagus with Vinaigrette), or heartier salads like Grilled Shrimp Salad. Or use it to make a pasta or potato salad without mayonnaise.

What Is Vinaigrette Dressing?

First of all, vinaigrette is just French for “oil and vinegar salad dressing.” Okay, no, that’s not quite true, but it certainly is partly true, and this helps make things much less scary.

Classic French vinaigrette usually also contains minced shallot and Dijon mustard. And, you can for sure add other members of the onion family and whatever fresh herbs you like; see below for tons of variations to play with when making vinaigrette.

Homemade Vinaigrette Ingredients

• Extra-virgin olive oil – Use a good olive oil whenever you make an oil-based dressing.
• Vinegar – I like to use a combo of two vinegars to get different kinds of flavors going (see below for more on that) and have a great simple vinaigrette. But of course, one vinegar is just fine!
• Shallot – Mince finely. Other members of the onion family, such as garlic, can also be used.
• Mustard – I like Dijon best, but all kinds of mustards will work. Along with the olive oil, the mustard helps thicken or emulsify the dressing. You can also use coarse, country, or smooth Dijon, or even a flavored one — tarragon Dijon is a nice addition.
• Kosher salt and black pepper – To taste. Don’t skip this seasoning!

The Best Vinegars for Vinaigrette

You can use pretty much any vinegar in your homemade dressing. Some favorites that I like to keep in my pantry are:

• Red wine vinegar
• Balsamic vinegar
• White wine vinegar
• Sherry vinegar
• Apple cider vinegar
• Champagne vinegar
• Rice vinegar (I usually use unseasoned)
• Herb vinegar – Tarragon is a popular flavor, but you can find other herb-infused vinegars that are fun to play with.

My favorite little hack is to use two different vinegars in a salad dressing. This creates a very nice kind of layering of flavors and just takes the vinaigrette to a slightly higher level, all for the extra 20 seconds it takes to open a second bottle of vinegar.

Some favorite vinegar combos:

• Red wine and sherry vinegars
• Balsamic and red wine vinegars
• White wine and unseasoned rice vinegars

Vinaigrette Oil to Vinegar Ratio

The ratio of oil to vinegar is quite subjective. For a milder vinaigrette go with 3 parts oil to 1 part vinegar (3:1 ratio). For a stronger dressing, use a 2 to 1 (2:1) ratio of oil to vinegar. That’s what I lean towards, as my family likes a pretty potent vinaigrette (my friend calls it a hard sauce!), especially if there are more flavorful or bitter lettuces in the salad.

FAQs

Variations

There are so many ways to vary your vinaigrettes! When you find a great combo, write it down and make it your house vinaigrette!

Also, note that making vinaigrette dressings is a good way to get your kids involved in the kitchen in a non-baking way. My boys grew up endlessly experimenting in the vinaigrette department — it’s like a chemistry project that you can eat.

• White Wine Vinaigrette – Use all white wine vinegar; avoid distilled white vinegar, which is significantly sharper in taste.
• Balsamic Vinaigrette – Use all balsamic vinegar or use mostly balsamic and a little bit of red wine vinegar to cut the sweetness a bit.
• Onion or Garlic Vinaigrette – Add 1 to 2 tablespoons finely chopped onion or 1/2 teaspoon minced garlic (here’s a tutorial on how to mince garlic!) with, or instead of, the optional shallot. Some people like to rub the inside of their salad bowl with a cut garlic clove before tossing the salad to impart a gentle garlicky flavor.
• Herb Vinaigrette – Add 1/2 teaspoon dried herbs or 1 teaspoon minced fresh herbs — either a single herb or a combination. Basil, oregano, thyme, and parsley are some good choices.
• Citrus Vinaigrette – I love adding citrus juice to my vinaigrettes. I usually prefer adding them in combination with vinegar to get two different types of acidity, along with the freshness of the citrus fruit. My favorite citrus juice for dressings is lemon juice, and I like to mix it with an equal amount of unseasoned rice wine vinegar. You can also use orange juice, lime juice, or a combination. Check out the Salmon, Arugula, and Avocado Salad recipe for an example of a lemon-based vinaigrette.
• Sun-dried Tomato Vinaigrette – Add 1 teaspoon to 1 tablespoon minced sun-dried tomatoes.
• Olive Vinaigrette – Add 1 teaspoon to 1 tablespoon minced black olives. You can also use black olive tapenade.
• Cheese Vinaigrette – Add 1 or 2 tablespoons of crumbled or grated cheese, such as goat cheese, feta, blue cheese, or Parmesan.

How to Make Vinaigrette

You do not have to follow the order of adding the ingredients as below, though adding the oil slowly at the end gives it a chance to emulsify a bit. This makes a generous amount of vinaigrette, almost a cup, as I like to make vinaigrette in a big batch and use it all week long.

1. Combine mustard and vinegar: Place 1 or 2 teaspoons of mustard in a bowl. Add 1/3 cup vinegar, or start with a bit less if you like a mild vinaigrette.

2. Add shallots and salt: Add some minced shallots (or onions or garlic). Season with salt, preferably kosher or sea salt.

3. Add oil and pepper. If you want your vinaigrette a bit thicker, add the oil in a very slow drizzle, whisking all the while. This will encourage the dressing to emulsify, or thicken.

4. Mix and use: Whisk or shake away until blended. Taste and adjust the seasonings. Add to your salad and toss (or use in any number of ways!)

Make Ahead and Storage

You can store vinaigrette in the refrigerator in a tightly sealed container for up to 1 week. Let the vinaigrette sit out for 10 to 15 minutes to come to room temperature, then give it a good shake to mix it again before using.

Tips

• If you want to add a little sweetness to your vinaigrette, think about adding a bit of honey, maple syrup, or agave.
• If you want to add a little heat to your dressing, add some hot sauce or chili paste, anything from Sriracha to gochujang paste.

More Vinaigrette Recipes

Warm Brussels Sprouts with Bacon and Mustard Vinaigrette

Arugula and Cucumber Salad with Tzatziki Dressing

Red Salad with Citrus, Honey, and Thyme Vinaigrette

Warm Brussels Sprouts Salad with Anchovy Vinaigrette

Mixed Lettuce Salad with Mustard Vinaigrette

Endive, Radicchio and Citrus Salad with Bacon Vinaigrette

More Homemade Salad Dressings

• Italian Dressing
• Ranch Dressing
• Creamy Sesame Dressing
• Spicy Honey Tahini Dressing
• Creamy Herb Dressing