Make this easy, five minute homemade vinaigrette salad dressing recipe one, two, or all four ways (+ more) and never buy boring 'Italian' dressing again!
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I grew up with mostly store-bought salad dressings (like many of you, I assume) and when I moved out on my own, it didn't even occur to me to make salad dressing.
When I realized you could make oil-and-vinegar dressings (the simple answer to the "what is vinaigrette?" question) at home I couldn't believe how easy it was (like so many of the other pantry basics that I discovered could be easily made at home).
But our staple salad dressing remains this easy homemade vinaigrette ratio of oil + vinegar + Dijon + seasonings.
Take five minutes to whip up the basic homemade vinaigrette recipe or one of the variations and it will become a staple for you too. You really don't have to put up with additives or lots of sugar like the store stuff!
I'm sharing the basic recipe plus a few of our favorite varieties, but with this recipe in your cooking arsenal you'll find it really easy to put your own spin on it with different vinegars (red wine vinaigrette), herbs (Italian dressing), seasonings (lemon-pepper), and other ingredients to create lots of different salad dressings.
Below find the basic vinaigrette ingredients and then how to add or change ingredients to make three other dressings (plus more in the recipe card!):
- Asian Style
And don't miss my simple mixing tip to help your dressing fully blend.
Basic Homemade Vinaigrette Salad Dressing
olive oil + cider vinegar + Dijon + garlic + salt & pepper (honey or other sweetener optional) = Basic Vinaigrette
Your basic vinaigrette can start with any vinegar or oil you have, really, but since it's only a few ingredients, it's nice to use a quality olive oil and flavorful vinegar that's milder than plain white (though it will do in a pinch!) like apple cider vinegar or red wine vinegar. Leave as-is or add Italian seasonings for 'Italian' dressing.
Variation 1: Balsamic Vinaigrette
basic vinaigrette ingredients + balsamic = Balsamic Salad Dressing
All you need to do is lower the amount of your base vinegar (cider, red wine, etc) some and add balsamic vinegar to create your own fancy-schmancy balsamic salad dressing.
Not all balsamics are the same, though - if you're using an aged balsamic that's thicker (and sweeter) you'll want to add just a Tablespoon or two. If your balsamic is the regular variety, you may be able to use mostly balsamic, but most balsamic dressings have another type of vinegar.
Since balsamic is naturally sweeter, you probably won't need any honey if you used it in the basic recipe.
Variation 2: Lemon-Herb Vinaigrette
olive oil + lemon + Dijon + garlic + herbs of choice + salt & pepper = Lemon-Herb Dressing
Simply replace the vinegar with lemon juice, add herbs and you've made a lemon herb salad dressing. A completely different flavor from the base recipe - how easy is that? It's wonderful for Greek salads with feta, tomatoes, cucumbers, and onions.
Variation 3: Asian Style Vinaigrette
olive oil+ rice vinegar + sesame oil + Dijon + honey (not pictured) + sriracha sauce + garlic + s&p = Asian Dressing
Did you know you can take the same basic homemade vinaigrette salad dressing recipe, use rice vinegar and add Asian flavor from sesame oil and sriracha sauce to make an Asian dressing? Yep, it's that easy! This is perfect for Asian inspired cabbage slaws (cabbage + carrots + onions + sesame seeds) and noodle salads.
Here's one tip I've learned that helps to make your vinaigrette dressings even easier: I call it the "twisting whisk trick" (not really - I just made that up, I don't really call it anything, ha!).
After adding all your ingredients into a 1 or 2-cup glass measuring cup, center a whisk between your two hands and then roll it back and forth quickly to create a fast whisking motion. Voila! Perfectly emulsified dressing in seconds that will not separate immediately - without having to use any type of blender.
So basically if you've got vinegar and oil, you can make a dressing at home. All the other ingredients are interchangeable and flexible (if you're wondering, the Dijon mustard provides substance as well as flavor, you can make it without, of course, but you'll then see it's better with it). Add a little honey or maple syrup (especially if your family is used to overly sweet store dressings), some garlic and herbs and it's perfection- good, real food at it's simplest.
Go forth and make your own vinaigrette salad dressings!
Homemade Vinaigrette Salad Dressing 4 Ways
- 1/3 cup apple cider or red wine vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 1 teaspoon honey or maple syrup to taste optional
Balsamic variation (use instead of 1/3 cup vinegar):
- 2 tablespoons aged Balsamic
- 1/4 cup cider or red wine vinegar
Lemon-Herb Variation changes & additions:
- 1/3 cup lemon juice replace all of vinegar with this
- 1 to 2 teaspoons dried herbs of choice OR 1 tablespoon fresh thyme + basil, Italian, oregano, etc.
Asian Variation changes & additions:
- 1/3 cup rice vinegar replaces regular vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon Sriracha sauce or to taste
- Add all the ingredients you're using together in a 1 or 2-cup measuring glass (or add straight to a bottle to shake and store).
- Whisk by holding the whisk handle between your hands and rotating back-and-forth quickly until the ingredients are completely combined (it's quicker to make it straight in the bottle, but it doesn't mix and stay combined as thoroughly as when whisked).
- Add other herbs: change it up by adding only one type of herb and call it "basil-red wine vinaigrette" (or whatever herb you like), or use a blend like Italian or Herbs de Provence.
- Add a little hot sauce to make it southwest style and use over a salad of lettuce, onions, beans, tomatoes, olives and cheese.
- Add a little pureed fruit and it becomes Raspberry Vinaigrette! Try other berries, too, like blueberries, blackberries, or cranberries.
Other homemade salad dressings you may like:
Note: This pantry basic homemade vinaigrette recipe was originally published in 2010 and has been rewritten to include the variations and all new photos.
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