How to Make Vinaigrette (Plus 3 Essential Variations!)
Here's my go-to vinaigrette recipe! So easy and tastes way better than store-bought dressing. This versatile recipe will take your salad to the next level.
Updated by Kathryne Taylor on August 28, 2024
We’re going back to basics today with one of my most essential everyday recipes, vinaigrette! You know how much I love salads, and I’m surprised I didn’t think to share my basic vinaigrette recipe with you until now.
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. Vinaigrette is easy to adjust to taste, and I’ve included notes how to do so in the recipe.
Once you start making homemade vinaigrette, you won’t go back. Whisk together some basic ingredients, and you’ll end up with dressing that tastes infinitely better than store-bought dressings. No preservatives here!
Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs. Let’s get to it!
Basic Vinaigrette Ratio & Ingredients
The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. Kale salads can tolerate more zingy dressings, while you’ll want to use less vinegar for mild greens like spring greens.
Here’s what you’ll need to make vinaigrette:
- Olive oil for your base
- Vinegar of choice
- Dijon mustard for some flavor complexity and creaminess
- Maple syrup or honey for a little sweetness that balances the vinegar
- Garlic for oomph
- Salt and pepper
Vinaigrette Varieties
While you can use any tasty vinegar you’d like to make vinaigrette, here’s how I choose between my three go-to vinegars.
Balsamic Vinaigrette
Balsamic vinegar makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Examples include my strawberry arugula salad and favorite green salad with apples.
Red Wine Vinaigrette
Red wine vinegar packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, olives, feta and more (think Greek salads or Italian salads).
White Wine Vinaigrette
White wine vinegar a more mellow vinegar and it’s especially nice with more delicate flavors like spring greens, cucumber, zucchini and sweet corn. It’s lovely on just about every green salad out there. I’ve used it recently in my orange orzo salad and corn salsa.
Additional Options
Champagne vinegar is even more mild than white wine vinegar. Apple cider vinegar is sweet-tangy and tastes lightly of apples. Sherry vinegar is similar to red wine vinegar but slightly less intense.
Watch How to Make Vinaigrette
Please let me know how you like this vinaigrette in the comments! I love hearing from you and I’m dying to hear about the salads you make with it (#saladobsessed).
If you’re looking for more salad dressings that keep well, don’t miss my sunshine salad dressing (yogurt-based honey-mustard dressing), green goddess dressing, carrot ginger dressing or jalapeño-cilantro dressing (made a little creamy with some tahini).
You’ll also find four delicious salad dressings in my book, Love Real Food. Many more salads here!
Basic Vinaigrette (Plus Variations!)
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Notes
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Your salad dressings are the very best. I go back to them almost in rotation. My copy of Love Real Food opens to page 52(among others) on its own.
Aw, thank you Jean! I love that your book knows you. :) Ha!
Thanks for this, but I’m French and to my knowledge the basic recipe is 3Tbsp Oil + 1 tbsp vinegar+ a pinch of Salt+ a pinch of pepper.
Mine is 3 Tbsp Olive oil , 1 Tbsp Balsamic vinegar, A tsp of honey, 1/2 tsp of crushed garlic, 1tsp dried coriander, salt and pepper
Oo, I like the idea of coriander in balsamic vinaigrette! I’ll have to try that the next time I whip some up.
This is the variation I prefer. You’re sounds like it would work well too!
Kate – I love your ratio, thank you for this recipe! I prefer a tad more acid in my dressings. This is perfect for us and we use it all the time. Well done. I’m at a loss for anyone spouting “knowledge” where a recipe is concerned. Variety is the spice of life.
I had to recently adopt a plant-based diet for health reasons, and these dressings are a total game-changer! I have tried all of your dressing recipes and they are all fantastic and easy to make. My family is so spoiled now–even my teenage kids only want homemade dressings on their veggies. Nice problem to have, eh? So grateful for your tireless efforts in the kitchen!
That is a great problem to have, Deborah! Thanks for your comment and review.
I love your dressing recipes! I started with the Liquid Gold dressing from your cookbook and have made several others since, as well as adapted some based on what I have in the pantry. They are always a huge hit! Bonus: they’re so simple to make! Thank you.
Thank you, Kristina! I’m glad you like them. :)
Thanks for all these variations. I love to make my own vinaigrettes, but when I store them in the fridge the olive oil solidifies. Is there any way to prevent this?
Would another type of oil be better?
This has always happened growing up and we just ran the dressing bottle/ jar under hot water til it thawed! You may want to put the bottle in a larger bowl of hot water so you don’t use so much water!
Hi Beth! Yes, that does happen. See the final step. :) If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Just pull them out of the fridge s little early. The olive oil will liquify at room temp.
So funny as always lol,but i did this and that. Not the same then. Lol
Do you have any oil free dressing recipes?
I don’t, sorry Pam. Unfortunately, oil is a primary ingredient for dressings.
Back in my “flower child” days, we made quick and easy oil-free dressing by mixing plain yogurt with soy sauce to taste. Just stir the two ingredients together well. An affordable, quick and easy dressing – and tasty, too.
Thanks for sharing this, Kate. I’ve been stuck in a dressing rut so this is so much inspiration.
You’re welcome! Let me know what you think, Tori.
Can’t remember the last time I bought bottled dressing- yuck! I add fresh shallot instead of garlic sometimes. It’s all good!
I agree!
Hi Kate. I just purchased a mango vinegar. Would it be the same recipe?
That sounds interesting! Try it out and let me know what it’s like.
I love homemade vinaigrette! Thank you for the recipe!
You’re welcome, Rylee! Let me know what you think.
Thank you for posting vinaigrette recipes.
As simple as they are, sometimes I have found mine to be bitter, this leading me to add more sweetener.
I have wondered if olive oil can become bitter? Wondering your thoughts on bitter dressings.
I have purchase your book for myself and a friend.
Thank again for the recipes, pictures and the love of dogs. I live with Daisy Doodle
Lydia
This totally happened to me! Turns out mine had gone rancid. Just enough to give it a bitter/off flavour.
Hi Lydia! Great question. Olives can be bitter, and different types of olive oils can vary in the degree of bitterness. Also, you could be more sensitive to the bitterness depending on your specific taste. I recommend finding a high quality olive oil to use, which should help.
Bitterness can also happen without fresh garlic. This has happened to me as well. Kate, I’ve tried some of your other recipes and look forward to making a vinaigrette variety tomorrow night for dinner. Keep doin’ what you do, I love your cooking!
Lordy, yes. Great selection and post. Thanks, Cheers Jamie
I’m so happy you like it, Jamie! Thanks for the review.
I love your dressing recipes! My Love Real Food dressing page is a little (ok maybe a lot) stained with oil. I feel like I don’t waste money on store bought dressings and making yourself is so easy and fun! Thanks again for all of your great recipes!
I love that! Thank you, Allison. I really appreciate it. :)
I love fresh dressings but I am following WW Freestyle points. Would there be a way to lighten up calories without compromising too much?
I’m not an expert with WW, sorry! You could always limit the amount you use? I don’t like to focus on cutting calories, rather eating balanced whole foods to fuel me for the day.
I’m a vinegar fanatic, so I usually increase the vinegar proportion too – your ratios are almost exactly what I use. With how sweet balsamic is, I often go as far as a 50-50 oil/vinegar split for balsamic. I have a collection of 1c jars that I use to shake up the dressing instead of whisking.
My favorite things about making homemade vinaigrette is that a) after making it a few times you can just eyeball the ingredient proportions and consistently wind up with something delicious and b) you can make exactly how much you need for a few salads and thus use a wide array of dressings during salad season without having the fridge cluttered with containers!
Thanks for sharing, Lilian!
I love a good vinaigrette! I will have to try these out.
I do too! Let me know what you think.
How can you tell if a home-made vinaigrette is no longer good? Is there a smell/texture/change to look for?
It will start to get a spoiled smell to it. Homemade vinaigrette keeps well for 7 to 10 days.
this is so similar to my go to, except I do half and half vinegar and olive oil cuz I just love vinegar!! I am going to have to try the addition of garlic :) I normally only garlic with my kale salad, but now I’ll expand my garlic horizons!
Wonderful, Alana! Thanks for your star review.
This is the perfect vinaigrette I’ve been attempting to make for decades!
Thank you
You’re welcome, Susan!
Fantastic dressing recipes! I love them all (and easy to make variations if and when the mood strikes!). Thanks so much for all the amazing cooking/recipe inspiration!
You’re so welcome, Carol!
I made your vinaigrette recipe using champagne wine vinegar and Maille brand honey Dijon. Had to add a good amount of honey, as our bitter taste buds have become more prominent. I stirred the spices/herbs my salad recipe called for into the dressing then dressed the salad. It sits in the fridge now to marinate for a few hours. The ingredients combined well. Will try avocado oil next time.
How did the salad turn out? Thanks for your comment and review, Lyn!
this is one of the best homemade vinaigrette i have ever seen, thanks a lot for sharing this precious recipe with so many variations!
You’re welcome! I’m glad you like it. I appreciate the review.
Hi Kate, I love your cookbook, and the many wonderful recipes you share online.
I do have a request: would it be possible for you to share the BRAND NAMES of some of your favorite vinegars? I have purchased so many that were too sour/harsh and ruined a great salad.
My favorite EV Olive Oil is ”Colavita” – and that’s not negotiable!.
“Callie Sue”, my very large, female black lab, sends big, slurpy kisses to you and Cookie!
Hi Sandy! Thanks for purchasing my cookbook! One of my go-to brands for vinegars is Napa Valley. Hope this helps!
I made my first vinaigrette tonight with your guidelines! Just salad for two, so 3 tbsp olive oil to 1 vinegar was great. I used your suggestion of white wine vinegar since it was greens and adjusted to taste. Thank you so much!
Thanks for sharing, Angel!
Did the red wine vinegar version. Came out perfect.
Wonderful, Andre!
I just tried this, and everyone loved it. I referred to your basic recipe but made mine with 1T red wine vinegar + 2T white wine vinegar. Splendid!
I’m glad you loved it, Sara! Thanks for your review.
I made your basic recipe above using balsamic vinegar and maple syrup options. And … it is absolutely perfect as is. I won’t change a thing on the next batch. Can’t wait to try some of your other recipes.
I made your dressing and loved it ….very very good…but I added a kick to mine … 1/4 tsp of lime juice , 1/4 tsp lemon juice , and 1/2 tsp grape fruit juice ……and my salad mix was green leaf lettuce, arugula, and some sort of purple lettuce… peppercinis…feta cheese …and grape tomatos ……
Thanks for sharing, Rocky!
This recipe turned out perfectly. I’ve made so many salad dressing recipes in my day but never has it turned out so delicious the first time. I followed the basic recipe using red wine vinegar and maple syrup. I’m so glad I happened upon your site, Kate! Thank you for sharing
I’m happy you came across the blog, too! Thanks for your review, Gayle.
Thanks for the great recipe!
You’re welcome, Emma!
Since moving to Germany years ago it took me quite a while to get familiarized with the food, culture and traditions here. I love how today we can all learn from each other internationally! Dear C+K, your recipes are awesome! I’ve mentioned this before, I keep forgetting to take pictures to post. Always! Anyway, I love these vinaigrette recipes and will have to try adding garlic for umph. My secret ingredient is a little drizzle of lemon oil. I use olive oil and balsamic vinegar and add just enough lemon oil to give the salad a fresh twist. Thank you for all your recipes and posts! They highlight my day.
I’m really happy to hear you are enjoying them in Germany, too! Thanks for sharing and for your review, Dagmar.
Thank you for the recipe. This was easy and I needed dressing in a pinch. I had the ingredients and it turned out delicious.
Great to hear, Lyn!
Your explanation of vinaigrettes is very useful. Especially the way you describe the different vinegars.
I’m glad you think so, Denise!
this was my first time making a homemade vinaigrette and it is by far my favorite! Thank you so much for sharing. I made basic balsamic to start with, and I’m in love!
You’re welcome, Amy! Thanks so much for letting me know you loved it.
Your basic vinaigrette dressing is perfect. Very easy to make and takes no time. Your instructions on how to adjust the mixture were much appreciated. It is now my go to vinaigrette dressing.
Thank you, Gaye!
The balsamic vinaigrette is on point! Great balance of tart & tangy – can’t wait to try the other variations!
Thank you, Kat!
Your go-to vinaigrette is a real winner! Five stars! Thank you. I shall be trying some of the variations.
I’m happy to hear you think so, Sybil!
Hello, I love your recipes, by the way my boyfriend gave me a very special Dijon mustard, but I hadn’t found a recipe good enough to try it. Your vinaigrette sounds great, I usually prepare a salads for lunch and the flavor is usually meh… but I think this will be perfect.
Let me know what you think when you try it, Eva!
I made the balsamic variation, which was very tasty, but it came out thick, more like a dip. I just added a few tablespoons of water to thin it out so it would be easier to pour over salad greens. I usually make my dressing the classic French way with 1/3 acid/vinegar, 2/3 olive oil but this ratio is yummy too. It’s fun to experiment.
Thanks for sharing!
This is my “go to” dressing recipe. I don’t keep commercial dressings in my refrigerator, so I whip this up about twice a week. I’ve even gotten my wife into eating salads again.
Great to hear, Marc!
I’ve always wondered why vinaigrette lasts for such a short time. I’m going to try one of yours today; my last one needed something zippier. Thanks
What did you think, Sammy?
The Basic Vinaigrette is my go-to dressing. It’s delicious. I double the recipe so I have plenty for a few days worth of dressing for my Salads. I add lots of fresh grated Pepper to it. Its also a great marinade for Chicken Kabobs grilled over charcoal. Thanks Kate for the great recipes!
I’m glad this is a go-to! You’re welcome, Michael!
This is an outstanding vinaigrette recipe.
The first time, it took exactly 5 minutes to make, even with adjustments.The bottled stuff is now way too sweet for me, so the ability to adjust is wonderful.
I’ve made 4 variations:
1). The first time I created the recipe as written. It was GOOD, but for my taste, the dijon and honey were a little more pronounced than I desired. So, I added additional half portions of olive oil, vinegar and garlic, and that made it quite tasty for me.
2). I made the original recipe, but added only half of the dijon and honey called for. I also replaced the salt with onion salt—-a subtle change that pays off.
3). I made a greek style for Greek Salad. I took the advice and added oregano and red pepper flakes, while continuing with my 2nd variation with half dijon, half honey, and onion salt replacing regular salt. I also added finely minced extra firm tofu—–the volume of which was same as the garlic….Very surprising how the tofu increased the bold factor. With the tofu, it seemed I needed less dressing.
4). Finally, I made a Caesar Salad version. While I’m not a vegetarian, eggs just make me gag…..It was a last-minute hosting moment when guests arrived un-announced. I had no tomato or cucumber, but plenty greens. I mixed my recipe including half the honey and dijon, onion salt, and finely diced tofu. I added worchestershire sauce and one finely minced anchovy……The flavor was subtle, and mixed well with romaine, home made kalamata olive bagel croutons, and parmesean reggiano cheese. Even the teenagers loved it.
So, the Basic Vinaigrette Recipe is an outstanding baseline, that any person can make in a few minutes and develop to their taste.
Thank You
I appreciate your detailed notes! I’m happy you were able to get inspired and try variations, Caroline!
Your liquid gold dressing from your cookbook changed my life!! I was tired of my non salad loving boyfriend taking 3 bites of his salad and then not wanting the rest. I has basically stopped serving salad as a veggie which meant every night I was roasting vegetables (which I mean I love but takes more time than lettuce in bowl!) I had basically given up on serving salad and would just make it for myself when I decided to try the liquid gold dressing. I honestly didn’t have high hopes as garlic and mustard are not my boyfriends favorite flavors but imagine my surprise when he gobbled up his salad and asked for more!! We now always have a jar of this in the fridge and salad is served with just about every meal. :) We love to serve mixed greens, roasted brussel sprouts, sweet potato and some sort of grain all with this dressing on top. AMAZING
I will take that compliment! Thank you for sharing, Christine.
So yum! I used white balsamic vinaigrette and doubled the garlic. This will be a new staple for us!
Great to hear, Elizabeth! Thank you for your review.
Literally stuffing my face with a giant salad topped with your vinaigrette recipe (white wine vinegar variety) and it is FANTASTIC! I cannot wait to try some other recipes that you have!
That’s awesome! Thank you for sharing, Janet.
I made your basic vinaigrette and the tahini dressing in my Vita Mix blender. They are both wonderful! The Basic Vin. I made with white basalmic vinegar and pure maple syrup. It was perfect.
Thank you for two dressings I have been looking for, they are the best.
Patti
You’re welcome, Patti! Thanks for sharing.
How many carbs please?
Hi Ines! The nutritional information is below the notes of the recipe. You need to click to expand and ensure you allow cookies in your browser.
phil
Your recipe for a vinaigrette is close to the one we love.
You can add a 1/2 tspn of molasses that supports the sweet side of the dressing and also seems to stabilize it so that it lasts longer in the fridge (noticing a lot of inquiries about longevity: forget it after 5 days) plus you can’t really taste the molasses, which can be strong.
Thank you.