The Perfect Basic Homemade Vinaigrette Recipe

I’m a big advocate of having a go-to basic vinaigrette recipe you know by heart. Vinaigrette is one of those staples that only take a handful of ingredients that you probably already have on hand. Plus, it only takes about 5 minutes to make and it’s about a million times more delicious than anything you could buy in the store. Plus, you have complete control over the ingredients, which is something I always appreciate. 

This is my personal favorite basic vinaigrette recipe. It’s the base for just about any vinaigrette I make. It’s easy to tweak and customize for whatever your personal preferences are or whatever flavors you’re craving. Once you have a basic salad dressing recipe like this mastered, most of those bottled vinaigrettes at the grocery store will start to taste like disappointment. 

How To Make A Basic Vinaigrette

The Base: Oil & Vinegar

Most simple vinaigrette recipes start with a ratio of 2 parts oil to 1 part vinegar. And because you’re making you’re own, this is the first place you get to blow store-bought vinaigrettes out of the water. 

I tend to think that extra virgin olive oil is the best oil to use in vinaigrettes. This is where olive oil really shines, in my opinion. Most store-bought recipes are made with canola oil because it’s cheap. But when making vinaigrette at home, starting with olive oil sets you up for a much more flavorful salad dressing from the start. 

The one-part vinegar is where you can start customizing your basic vinaigrette. I most often use apple cider vinegar because it’s a very flavorful vinegar that seems to go well with most dishes. 

If, for example, I’m making a batch of vinaigrette on Sunday for meal prep but I’m not 100% sure what I’m going to want to use it on throughout the week, I’ll make it with apple cider vinegar because I know that will go with just about anything. 

Balancing The Flavor: Dijon & Honey/Maple Syrup

To the base of oil and vinegar, I always add some dijon mustard. For me, this is an essential part of any vinaigrette. It adds a boost of flavor and just a bit of spice without making the dressing taste like mustard. It also helps to emulsify the dressing so that when you shake it up it actually stays blended. (At least for a while.) 

From there, I add a touch of honey or maple syrup to balance out the acidity. This is an optional ingredient and I do sometimes skip it. I don’t totally love sweet vinaigrettes, so I tend to add just enough to take the edge off the vinegar. But sometimes I want a vinaigrette with a bit of a bit, so I’ll skip it. 

Both honey and maple syrup work well and I use both interchangeably depending on what I have available. 

Finishing Touches: Salt, Pepper, & Garlic Powder

To finish up the vinaigrette, I add salt, pepper, and garlic powder. Most vinaigrette recipes will call for a small clove of garlic, minced. And fresh garlic in a vinaigrette is absolutely delicious. But, honestly, this is where I opt for convenience. Sometimes I just don’t feel like mincing a garlic clove. 

Plus, a vinaigrette made with garlic powder can be stored for at least a week, whereas a vinaigrette that uses fresh garlic should be used within 3-4 days. So, generally speaking, I’ll skip the fresh garlic unless I’m making the salad dressing for a dinner party or other type of gathering where I want to show off just a little. 

How To Store Homemade Vinaigrette

As I mentioned above, you’ll want to store your homemade vinaigrette in the fridge in an airtight container. If you’ve made the vinaigrette with garlic powder, like the recipe below, then you’ll be good to keep your vinaigrette for around 7-10 days. If you opt for fresh garlic, use it within 3-4 days. 

Oil and vinegar will separate after a while since your homemade dressing doesn’t have the emulsifiers that store-bought versions do. If this happens, just let the vinaigrette sit at room temperature for 20 or so minutes until the oil warms up, and then give it a good shake to remix everything.

My favorite storage container is a glass jar because the lids screw on tightly enough that I don’t have to worry about making a mess when I shake it up. That being said, if you’re using a jar with a metal lid, you’ll want to make sure to add a layer of wax or parchment paper between the lid and the jar because vinegar will corrode metal. And, trust me, that is a gross mess to deal with. If you have the option of a plastic lid, I recommend that. 

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Basic Homemade Vinaigrette

Everyone needs a go-to vinaigrette recipe. And this Basic Homemade Vinaigrette is the perfect simple base recipe that you can easily customize.

Print Recipe Pin Recipe

Course Salad Dressing

Servings 6

Ingredients

  

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey or maple syrup optional
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon garlic powder

Instructions

 

• Combine all ingredients in a small jar. Secure lid and shake vigorously to combine. Enjoy!
• This vinaigrette will store in the fridge for 7-10 days. The vinegar and oil will separate after a few days, so allow the vinaigrette to sit out at room temperature for a bit until you can shake it again to reincorporate everything.
• If storing, be sure to use a plastic lid or place a piece of wax or parchment paper between the metal lid and the jar to stop the vinegar from corroding the metal lid.