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Everything you need to know about this kitchen staple.
Mastering a basic vinaigrette is one of the most rewarding skills you can develop in the kitchen — and one of the easiest. The first sauce I ever learned to make as a kid was a vinaigrette, and it became my job to whisk it together before dinner. It sparked my curiosity about salads, flavors, and how to balance acidity, sweetness, and richness in just a few spoonfuls.
Once you understand the simple formula, you can make a week’s worth in minutes and customize it endlessly. When there’s homemade dressing in the fridge, there’s no excuse not to toss together a quick salad with every meal. Get your kids involved, or hand the job to a guest who asks, “Is there anything I can do to help?” It’s the perfect task to delegate.
The Basic Formula
This recipe uses a 2:1 ratio of oil to vinegar, which creates a bright, balanced dressing where the vinegar’s flavor really shines. You’ll balance the acidity with a touch of sweetness rather than drowning it in oil. Feel free to adjust to your preference — some like it richer with more oil, others prefer it even tangier.
Ingredient Notes
Vinegar
Different vinegars have different acidity levels and flavor profiles. Red wine vinegar is bold and tangy, white wine vinegar is lighter and more delicate, champagne vinegar is subtle and elegant, apple cider vinegar adds fruity sweetness, and balsamic vinegar brings depth and sweetness. Start with what you have, taste as you go, and adjust the balance with a bit more sweetness or oil if needed.
Olive Oil
Not all olive oils taste the same. Some are peppery and robust, others are mild and buttery. Use a good-quality extra-virgin olive oil that you enjoy the taste of — it will make a difference. You can also blend in a neutral oil like grapeseed oil or avocado oil if you want a milder flavor.
Shallot
Shallots add a subtle, sweet onion/garlic flavor that’s less harsh than raw garlic or red onion. Chop them finely so they distribute evenly.
Dijon Mustard
Mustard does double duty: It adds flavor and helps emulsify the dressing so the oil and vinegar blend together smoothly instead of separating.
Sweetener
A touch of honey, sugar, or even maple syrup balances the acidity and rounds out the flavors. Honey adds a floral note, while sugar is more neutral. Adjust based on the vinegar you’re using — some (like balsamic) need less sweetness.
Salt and Pepper
Season to taste. Always taste your dressing before using it — this is where you make final adjustments for balance.
Mixing Methods
Jar and Shake
This has become my go-to method because you get a great emulsion and can make extra to store right in the jar. Just add all the ingredients, close the lid, and shake vigorously for 30 seconds.
Bowl and Whisk
Classic and effective. Whisk the vinegar, shallots, mustard, sweetener, salt, and pepper together first, then slowly drizzle in the oil while whisking constantly.
Blender
When making larger quantities or if you want a creamier, emulsified vinaigrette (like a thick balsamic dressing), use a blender. Blend everything except the oil first, then slowly pour in the oil while blending until thick and creamy.
Dressing Your Salad
- Vinaigrettes (like the one below) should be drizzled on top of the lettuce, then tossed; creamy dressings (like Caesar, ranch, or blue cheese) should go in the bottom of the bowl before tossing the lettuce.
- Your clean hands are actually one of the best tools in the kitchen for tossing salad. You can feel when the greens are evenly coated, and they’re gentle enough that they won’t bruise delicate leaves. Tongs work great too — just use them gently.
- Always taste your dressing before using it. Too acidic? Add a bit more oil or sweetener. Too oily? Add a splash more vinegar. Not enough flavor? Add a pinch more salt. This is where you make it yours.
RECIPE: Basic Vinaigrette
- Yield: Makes ~3/4 cup
Description
This bright, balanced vinaigrette is perfect for any salad and keeps in the fridge for a week, making it easy to add fresh greens to every meal. It’s also wonderful drizzled over grilled or roasted vegetables or used as a marinade for meats and seafood.
Ingredients
- 1/4 cup vinegar
- 1 Tbsp finely minced shallot
- 2 tsps Dijon mustard
- 1 Tbsp honey, sugar, or maple syrup
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Add all the ingredients to a Mason jar. Close the lid and shake vigorously for 30 seconds.
- Taste test for acidity, sweetness, and salt, and adjust as needed.
Notes
Keep your vinaigrette in a sealed jar in the refrigerator for up to one week. Remove from the fridge 15 minutes before using (so the oil can liquify). Shake well before each use, as it may separate naturally — that’s normal!
