Classic Homemade Vinaigrette

Picture this: a concoction so divine, even the salad greens do a little dance in anticipation. It's like sunshine trapped in a jar, with a touch of rebellion—because who said salads have to be boring, right? This vinaigrette is the life of the party, the smooth-talker at the salad bar, whispering sweet nothings of olive oil and vinegar romance. It's so velvety, it could moonlight as a spa treatment for your veggies, giving them a glamorous makeover one drizzle at a time. So get ready to dive into a sea of flavor, where every leaf is a willing participant in this tangy tango. This vinaigrette isn't just dressing; it's a dressing-down of blandness, a flavor fiesta, and a culinary adventure in a bottle. Bon appétit, my salad-loving amigos!

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar (balsamic, red wine, white wine, or apple cider vinegar all work well)
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste


  1. Prepare the Base:

    • In a small mixing bowl or a jar with a tight-fitting lid, combine the vinegar, Dijon mustard, and minced garlic, if using. Whisk or shake vigorously until well combined.
  2. Emulsify the Oil:

    • While whisking continuously or shaking the jar, slowly drizzle in the extra virgin olive oil. This helps to emulsify the dressing, creating a smooth and creamy texture. Continue until all the oil is incorporated.
  3. Seasoning:

    • Season the vinaigrette with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference. You can also add a pinch of sugar or honey if you prefer a slightly sweeter vinaigrette.
  4. Taste and Adjust:

    • Give the vinaigrette a taste and adjust the acidity, sweetness, or saltiness according to your preference. You can also add more mustard for extra tanginess or garlic for additional flavor.
  5. Serve or Store:

    • Use the vinaigrette immediately or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and give it a good shake or whisk to re-emulsify any separated ingredients.


  • Herb Vinaigrette: Add chopped fresh herbs like parsley, basil, or thyme for a burst of flavor.
  • Citrus Vinaigrette: Substitute part of the vinegar with freshly squeezed lemon, lime, or orange juice for a citrusy twist.
  • Honey Mustard Vinaigrette: Increase the amount of honey and mustard for a sweeter and tangier dressing.
  • Asian-Inspired Vinaigrette: Use rice vinegar, soy sauce, sesame oil, grated ginger, and a touch of honey for an Asian-inspired vinaigrette.

Feel free to adjust the ingredients and proportions to suit your taste preferences. Enjoy your homemade vinaigrette on salads, vegetables, or as a marinade for meats!

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