Here’s a go-to dressing recipe that immediately takes any pile of greens to salad status: this easy Vinaigrette Recipe! It takes 5 minutes, uses pantry ingredients, and is ultra versatile for any type of salad: both vegetable-based or fruity. After years of monkeying around with what makes the best vinaigrette recipe, we think we’ve got it nailed. One bite of this zingy, creamy flavor and you’ll be singing it’s praises! Here’s what to know about this basic vinaigrette dressing.
Ingredients in this vinaigrette recipe
A vinaigrette is a salad dressing made of oil, vinegar or other acid, and flavorings. The standard ingredient ratio is 3 parts oil to 1 part acid, which is then whisked into a creamy emulsion (where the oil and vinegar don’t separate). There’s nothing worse than a watery salad dressing, and this ratio ensures the dressing clings perfectly to salad greens. This vinaigrette recipe is our go-to because it uses only pantry ingredients and requires no chopping. That’s right: no squeezing a fresh lemon, no mincing garlic: nada! Just whisk together a few simple ingredients you’ve got in your pantry and fridge. The ingredients for this easy vinaigrette include:
White wine vinegarDijon mustardMaple syrup or honeyOlive oilSalt and pepper
How to make a vinaigrette: basic method
There are only a few tips for making this vinaigrette recipe: it’s quick and simple! The most important part of any dressing? Making a creamy, thick emulsion. In salad dressing terms, an emulsion is when the oil and vinegar (or other liquids) combine into a thick substance instead of staying separated. Here are a few notes on how to get a deliciously creamy, emulsified vinaigrette:
Use a medium-sized bowl. The bowl size does matter: it’s easier to whisk up an emulsion when you have more room for the whisk to agitate the liquids. (Trust us, small bowls and whisks make it harder.)Use Dijon mustard. Don’t omit the Dijon: it’s a key element to achieving a smooth emulsion. (You can use this trick when you whip up other salad dressings!) Drizzle the olive oil gradually. Add it one tablespoon at a time and then whisk it in until it’s incorporated completely. Once you get to the last tablespoon, you should have a thick, creamy dressing.
Storage info
This easy vinaigrette recipe makes ½ cup of dressing. If you don’t plan to use it all at once time, it’s very easy to store. This one technically can be stored in the pantry or at room temperature, since it doesn’t have fresh ingredients like garlic or fresh herbs. The advantage to this method? The vinaigrette doesn’t solidify in the refrigerator. However, we tend to store homemade vinaigrette in the refrigerator: just in case! It stores beautifully for up to 2 weeks. Keep in mind that the dressing solidifies when cold, so bring it to room temperature before serving.
More types of vinaigrette
There are many variations on a vinaigrette, the most popular being a Balsamic Vinaigrette made with balsamic vinegar. Here are some additional vinaigrette recipes to try:
Favorite salad recipes
Let us know in the comments below if you try this vinaigrette recipe, or one of these tasty variations. This one is a go-to we love on all sorts of salads. See below for some favorites!
Try it on Frisee SaladGo for Butter Lettuce Salad or Romaine Lettuce SaladAdd it to Endive SaladOpt for it on a simple Tossed Salad or Chopped Salad
This vinaigrette recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free. 5 from 3 reviews
