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.
Nice.
Did you know that any mustard can be used and it also changes the flavor profile of the vinaigrette.
And you’re so correct that once you make them at home, you’ll never go back to spending $8 for a bottle at the store that are made with the cheapest oils and vinegars they can find.
I use a pint mason jar to mix and store the dressing. Just chunk the stuff in and put on the lid and give it a shake.
Try sautéing minced garlic in some of the olive oil, instead of using raw garlic. Otherwise great gastronomic guru-ing.
I had lemon vinegarette dressing at Red Lobster and it was delicious. Could you send me a recipe.
Thank you,
mernapearl30@gmail.com
I don’t have one, but I can add it to my request list.
I was looking for a place where I could find Healthy ways to cook
and found your Place.
This Recipe was Quick and most Important I had these simple ingredients in my cabinet.
Thank You
Angel!
How would champagne vinegar work with this?
I prefer these as written, but you could try it!
I have tried this recipe with various vinegars and all versions were amazing. Made it today with apple cider vinegar not expecting to like it, but it was probably my favorite version. thank you so much for the recipe.
You’re welcome, Jennifer! I appreciate your review.
Oh my word. I love this. Why I have never made this mysel!? Healthier than store bought on top of way more delicious! The only thing I did that was different to make it my own, was add a splash more of olive oil to break that sharpness of the white vinegar. Then after my final taste test I felt like it was just missing something. A few splashes of lemon juice and this took it from delicious to WHOA BABY! highly recommend!!
I’m so glad you love it, Chloe! Thank you for your review.
Great vinaigrette dressing recipe! Love it, thanks for this
I’m glad you enjoyed it, Jill! Thank you for your review.
I have been using white wine vinegar and honey. And regular dijon.
Delicious.
The only changes I made was Organic Pumpkin Vinegar and added fresh purple basil and oregano to all listed ingredients.. I added this to fresh tomatoes tomato’s and cucumbers…Delicious!!!
I would like to know if is right to leave vinegret out of freezer for a couple days, thanks
Hi Ioannis, I haven’t tried it so I can’t say for sure. Sorry!
This recipe is super easy and simply delicious!!! It’s a keeper! I can’t wait to make another salad…or to use with other things.
Great to hear, Tammy!
This is so yummy as is and seems open to lots of experimenting with flavor…thanks!
You’re welcome, Carla!
My family came to visit and since it was a beautiful day decided to go sit by the ocean and I decided to surprise them by putting together a quick lunch. Needless to say, the star of the show was the salad with your balsamic vinaigrette dressing! I have been texting your recipe to them and they are also trying out the variations!
I love it! Thank you for sharing, Ella.
This is the best recipe I’ve found! I can change it up any way I want! Thank you so much!
You’re welcome, Barb!
Made it with balsamic, loved it!!
That’s great to hear, Peggy! Thank you for your review.
We loved this dressing! I’ve made several of your variations and all are delish!
Great to hear, Gail!
Simple but great recipe that got my salad hating nephew to eat up all his salad gonna use this as my base salad dressing and play with the flavours. Thank you for sharing
You’re welcome, Hui!
Loved the basic vinaigrette. Made it with regular mustard, dried garlic, and apple cider vinegar–because that’s what I had on hand.
Does this need to be refrigerated?
Hi! 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.
Thank you for taking the time to create this website. These vinaigrettes are good to go. I added a little twist by adding 2 teaspoons of hummus and it worked out nicely. I have used your website more than a few times to create great tasting meals.
Best,
-Antonio
You’re welcome, Antonio!
I love this recipe! I got tired of buying vinaigrette dressing with all the preservatives and chemicals. Plus I wanted to have variations. I’ve has this recipe bookmarked and printed off for a couple of years and I use it all the time. I use lots of garlic and sometimes finely chopped onions, and Chanel out the vinegar depending on how I’m feel.
So Yummy! Just made this to use on our salads tonight. So simple and delicious, I used Raspberry Blush Vinegar and 1 teaspoon of Djon mustard.
Thank you for this awesome recipe.
Making Tortellini and Green Goddess salad tonight. Will tell you how it works out. Great recipe in prospectQ
I have been looking for the ‘perfect’ vinaigrette to spruce up my desire for more salads and I just found it with yours! I made the Greek/Italian version with red wine vinegar, oregano, garlic and maple syrup to your specifications!
Awesome! Thanks!! I did have to add a little feta and extra pepper to my greens though!
You’re welcome, Barbara!
I found this to be terrible. too bitter ( I added a touch more of honey) I also added some squeezed lemon…it helped but the measurements of this dressing are all wrong. I will go back to my tried and true. Julia Child and/or Jacques Pepin
I’m sorry to hear you didn’t love this. I appreciate your feedback.
This was really good I used it to make Tomato salad but I used canola oil instead of olive oil and I used apple cider vinegar also I added basil because basil is great with tomatoes! Thank you for this great recipe! ^.^
Aaaaamazing! I used white balsamic vinegar, Düsseldorf mustard, honey and garlic and great olive oil. Oh my goodness!!! Delicious!!!
Great to hear, Kelly!
Such a great explanation of the different variations to a vinaigrette. I used the red wine vinegar and maple syrup variation on a salad of mixed greens, chickpeas, asparagus, red pepper, red onion, tomatoes, homemade croutons, and grilled chicken. A wonderful meal!!
I’m glad you love it, Liz! I appreciate your review.
Very good!
Amazing! Made it with red wine vinegar and maple syrup – delicious!! Will keep this on hand, it is so easy to whip up!
I’m glad you enjoyed it, Alethea! I appreciate your review.
I made the recipe exactly as written, using a pomegranate vinegar for the acid. The salad was cucumber, tomatoes, and red onion, sprinkled with sea salt and freshly ground pepper, then I added hot and spicy oregano, Greek oregano and basil from my garden directly into the salad and tossed. It was perfect.
Thank you for sharing, Deborah! I appreciate your review.
Using a Good Season Italian Dressing package with wine vinegar and either Virgin Olive oil or corn oil etc, and a tablespoon of water. The directions are on the back of the package.
Whoa, my taste buds are singing! Delicious, simple and balanced. Thanks so much! Looking forward to trying the other variations you mentioned.
You”re welcome, Jess! Thank you for your review.
Spent a yr in turkey. Lunch:small shop, spit, 6 chickens, “pico de gallo”/turkish shepard style salad, bread,ice cream(6 sold, close shop go home) QUESTION: Salad dressing was a clear/light appearing oily liquid similar to italian in appearance that made you REALLY PUCKER when first hits your lips(TART/Sour dill pickle style). Can’t seem to find recipe strong enough. Assuming red vinegar is strongest(6%), still wimpy. PLS, PLS PLS help me find that tart taste. thx ralph
Love this recipe! I used fresh-pressed EVOO we brought home from vacation in Temecula, CA. Visited the Temecula Olive Farm for taste testing. Bought their Balsamic Bianco & Honey Vinegar, which is perfect for this recipe. Since it already has honey in it, I ommitted the honey listed in the ingredients list. It’s wonderful on baby spring greens and arugala salad. Much better than store bought dressing and is a breeze to make in my Blendjet 2.
This is the most amazing dressing ever. I didn’t change a thing—used white wine vinegar and creamed honey. It will be my go-to salad dressing from now on. I’m also sure it will make a wonderful marinade for any meat. Saved it to my favorites and subscribed to your newsletter. Thanks.
Thank you for your review, Lucy! I’m delighted you enjoyed it.
I made this with red wine vinegar and it was delicious! I didn’t have fresh garlic so I subbed with garlic powder.
I’ve made this a couple of times and we love it!!!
thank you for including notes on which vinaigrette goes best with what! looking forward to trying this out next time I get paid!
Can I substitute the honey or maple syrup for a keto friendly sweetener? If so, which one would you recommend?
I recommend this best as written. I haven’t tired it with another option. Sorry!
I use different flavored vinaigrettes like peach mango and cray/pear. So yummy!
Great to hear you liked this vinaigrette recipe, Debbie!
I followed exactly as written but found the evoo overpowering. I added 2 teaspoons of apple cider vinegar and 1 tablespoon of lemon juice to cut the oil. Super yummy!
Thank you for your feedback, Gayle. I’m glad you were able to make it work.
Was looking for a simple dressing using olive oil and red wine vinegar. Thus popped up so I made it pretty much exactly except no sweetener. It’s perfect for my taste and dietary preferences. Definitely will be my number one go to.
Easy to make. I have made it for a bean salad using red wine vinegar. Absolutely beautiful. I personally didn’t use garlic for a kick as I felt the mustard and vinegar did that. I will be using this again and again. Thank you so much.
Nebby.
You’re welcome, Nebby!
How long does this stay good in the fridge for?
Hi Ss, see the final step: 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.
can I use yellow mustard
I prefer this as written, but you can try it. Let me know what you think!