This basic recipe for vinaigrette will unleash a world of flavor combinations that you choose on your own.
When I turned 16, I got a job at a grocery store. On my first day, my dad gave me some coaching: arrive early, stay late, do exactly what they tell you to do.
So, obedient, overachieving daughter that I was, I did just that. The manager didn’t realize that I had worked 20 minutes over schedule. He asked me to do something, and I did it. I don’t remember which one of us brought it up, but eventually, I got to go home. I had no clue that you clocked yourself out.
He looked at me, this short thin guy with a mustache named John, and said, stroking his mustache, of course, “There’s one last thing you need to do. You know the salad dressings? Well, the oil and vinegar separate during the night. So, before you go, I need you to go down the salad dressing aisle and shake all the bottles.”
And you know what? Foodie though I was — someone who knew that you had to reshake before serving — I went down the salad dressing aisle and started shaking each and every bottle. After about five or six bottles, a customer clued me in: they were pranking the new girl.
I walked back to the deserted front of the store — it was 9:30 pm by this time — shaking my head. John and the few checkers in the checkstands were busting up laughing.
So, there you have it. One of my most embarrassing moments.
You won’t catch me in the salad dressing aisle these days. I know how to make it myself! And you can, too. Over the years I’ve developed some standard dressings that serve as my go-to dressings: Buttermilk Ranch dressing, Cilantro Lime Dressing, Dijon Vinaigrette, and Blue Cheese. And now that I think of it, this Tarragon Balsamic Salad Dressing Recipe is pretty awesome as well. So many salad dressings, so little time.
Salad dressing, particularly vinaigrette, is super easy to make yourself. There’s a general basic formula that you need to know and then you can tweak and change ingredients to your heart’s content. With this recipe, you can make an untold number of vinaigrette varieties. Experiment and find your favorites!
Making vinaigrette yourself.
Mixing up a vinaigrette takes just a few minutes. I typically don’t measure. I just grab a small mason jar, pour in vinegar or citrus juice, add some herbs, spices, jam, garlic and/or mustard, shake well, add the oil, shake again. Voila!
Making it cheaper.
An 8-ounce bottle of good quality, bottled dressing typically costs $3 or more. The same amount of homemade breaks down so much more economically.
- olive or sunflower oil $0.80
- vinegar $0.25
- generous allowance for scant herbs, spices, condiments $0.25
Total for 8-ounces of homemade dressing = $1.30 or less than half of the commercial product.
An added bonus is that you can control the ingredients in your dressing. Bottled dressing is most commonly doused with corn syrup. Corn syrup?!
Make your own and make it good.
Basic Vinaigrette
Ingredients
- ¼ cup red wine vinegar or other vinegar or citrus juice or a combination
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- mix-ins for dressing choose a few: 1 tablespoon jam, ½ teaspoon Dijon or dry mustard, ½ teaspoon garlic, ¼ teaspoon favorite dried herbs such as basil, oregano, Italian herbs, herbes de provence, tarragon
- ½ to ¾ cup neutral oil
Instructions
- In a Mason jar, pour the vinegar, paprika, salt, and pepper. Add the mix-ins of your choice. Cap the jar and shake until well combined.
- Add the oil and cap again. Shake.
- Serve immediately or chill until ready to serve.
Notes
Nutrition
Do you make your own salad dressing?
This is part of the DIY Convenience Foods series.
Don’t want to miss a post in this series? Subscribe to 31 Days of DIY Convenience food here. Get updates via email here.
Julie
When on Whole30 which vinegar did you use for this?
Jessica Fisher
I’m pretty sure all vinegars are allowed, it’s the mustards or jams that you add that you’ll need to check the labels. Most Dijon mustards have white wine, but there are a few that do not. Use naturally-sweetened jams.
Sally
There used to be a blog with a recipe for a simple green salad with 3-2-1 dressing: 3 parts oil, 2 parts vinegar (or citrus juice) and 1 part honey with salt and pepper to taste. I’ve also added about a teaspoon of Dijon, or a teaspoon of soy sauce (it adds umami). Some favorite versions: lime juice instead of vinegar, 1 part each red wine vinegar and lemon juice, and, especially good with salads containing apples, cider vinegar and maple syrup with Dijon.
Jessica Fisher
Yep. That sounds like a great formula.
TSandy
I make my own raspberry balsamic vinaigrette. I was spending a small fortune on bottled raspberry balsamic vinaigrette. It’s easy to make and the reduced raspberry sauce will keep a month in my refrigerator. Then I make up a new batch of dressing each week. During the summer raspberry sales I freeze the raspberries to use throughout the year. My favorite salad is over a spinach and strawberry salad with slivered almonds.
Susan
How long does homemade dressing last (if refrigerated)? Do you need to make it every time you make a salad?
Jessica Fisher
A week if you’re using vinegar, about 3 to 4 days if using citrus juice. I usually make a big batch to last the week, but some weeks I make a small amount for whatever salad I’m making.
Sandi
I do make my own vinaigrette but I don’t think I’ve ever measured it out. I’ve certainly never considered putting jam into it. That is an interesting idea. I generally prefer the more vinegary kind rather than a sweet dressing, but I might try it sometime just for kicks. I usually add all the other mix-in ideas, though. The kid doesn’t like vinegar much, and he’s a definite Ranch dressing person. I’ve never tried actually making that myself, although I know I really should. I have done my own bleu cheese dressing – the other dressing I enjoy when not using vinaigrette – but decided it was easier to just purchase a bottle of that when it was on sale.
Kristi
I just made balsamic vinaigrette last night. My family liked it. Thanks for this basic recipe! I’ll have to try some new combinations.
Jennifer Blacker
I love homemade salad dressing. While I do make vinaigrette from scratch I do admit to using mixes. Still much cheaper than buying a bottle. Penzey’s Spices sells a wonderful buttermilk ranch and Italian mix. I believe a bag of mix is about 4 bucks and it makes at least 20 bottles of dressing.
I eat salad every night so more dressing ideas are always good for me!
Ellen
I second their buttermilk ranch mix. I use it for recipes that call for a packet of Hidden Valley ranch. No preservatives… just spices. It’s great!
Claire
LOL, that story gave me such a great laugh this A.M. oh, my!!!! Thank the Lord he gives I s moments like that in our lives!! 🙂
I’m sure we each have a story similar to share. LOL
Making homemade dressing just makes sense. I love a greek dressing, but i need to try a new one. Loving your series!!!!!!