How to Make Homemade Vinaigrette Salad Dressing
Make a simple oil and vinegar dressing with a basic formula, variations, and tips.
What You'll Need
- Vinegar (white wine, red wine, or apple cider): 1/4 cup
- Oil (olive or neutral): 3/4 cup
- Dijon mustard: 1 teaspoon (optional)
- Minced garlic: 1 clove (optional)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Honey or sugar: 1 teaspoon (optional)
- Whisk
- Medium mixing bowl (non-aluminum)
- Jar with tight lid (for shaking)
- Measuring cups and spoons
A basic vinaigrette is 3 parts oil to 1 part vinegar, plus seasonings. Whisk or shake to emulsify.
Step 1: Measure Ingredients
Measure all ingredients. Use a non-aluminum bowl or a jar with a tight lid.
Step 2: Combine Wet Ingredients
In the bowl or jar, combine vinegar, mustard, garlic, salt, pepper, and sweetener if using. Stir or shake briefly.
Step 3: Emulsify
While whisking continuously (or shaking the jar vigorously), slowly drizzle in the oil. Continue until the dressing is thick and creamy.
Step 4: Taste and Adjust
Taste the vinaigrette. Add more salt, pepper, vinegar, or oil to balance. Adjust to your preference.
Step 5: Store
Transfer to a jar with a tight lid. Refrigerate for up to 1 week. Shake well before each use.
Tip
Use room-temperature ingredients for a more stable emulsion. Cold oil can cause separation.
Warning
If using a metal bowl, avoid aluminum as it can react with vinegar and affect flavor.
