Easy Homemade Vinaigrette

I can’t think of anything more useful than a homemade vinaigrette recipe.

Well, I mean, I’m sure there are lots of things that are more useful than a homemade vinaigrette recipe, but stay with me, okay?

You see, a vinaigrette can be used in so many different ways. Obviously, it’s most often used as a delicious salad dressing. But have you ever eaten roasted new potatoes coated in a garlic vinaigrette? Have you ever dipped a hunk of whole grain sourdough bread into a little pool of rosemary vinaigrette? Have you ever drizzled a shallot vinaigrette over your lightly steamed broccoli, or your grilled asparagus, or your pan-fried green beans? How about over your roasted chicken? (Oh man, I think I’m hungry.)

If you have, you know exactly why a basic vinaigrette recipe can make such a huge difference in your kitchen. It’s so easy to adjust the ingredients according to whatever you’re preparing. Get this down, and you’ll never want to spend your money on store-bought dressing again. Trust me.

The recipe is simple. I mostly eye it as far as amounts are concerned, but this is the general idea…

Basic Vinaigrette
Makes about 1 cup


1/4 cup white wine vinegar
1/2 to 1 tbsp dijon mustard
Freshly ground black peppercorns
Unrefined sea salt
3/4 cup extra virgin olive oil


1. Thoroughly combine the vinegar, mustard, pepper, and salt in a jar or small bowl. Gradually whisk in the olive oil until the dressing is fully emulsified (or, if you’re using a jar, just combine everything, screw the lid on tightly, and shake, shake, shake!).

2. That’s all. 😉


– For garlic vinaigrette, add 2 pressed garlic cloves.
– For balsamic vinaigrette, replace the white wine vinegar with regular balsamic vinegar or white balsamic vinegar.
– For shallot vinaigrette, add 1 tbsp finely chopped shallot.
– For rosemary vinaigrette, add 1 & 1/2 tsp minced fresh rosemary.
– For bleu cheese vinaigrette, add 1 tbsp crumbled bleu cheese.

You get the idea…right? My favorites, by the way, are garlic and shallot. YUM.

Don’t be afraid to experiment with ingredients – as long as you have the vinegar/olive oil base, you can change it up to your liking! And try it with your meat or cooked veggies, too!


1 Comment

Filed under eating food, making food

One response to “Easy Homemade Vinaigrette

  1. Danielle Floyd

    Thanks Rissa! This sounds great. Very helpful.

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