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All-Purpose Salad Dressing Ingredients

These aren’t the same basic salad dressing made two ways. The ingredient lists are actually different because the method determines what you can use. A jar or whisk can only integrate ingredients that are already fine or liquid enough to distribute evenly on their own. The blender breaks down what a jar can’t, which is why the blended salad dressing version includes whole garlic, roughly chopped shallot, and honey, and the jar version doesn’t.

No-Blender Version

• Oil: Use a neutral-tasting oil here. I like avocado oil or olive oil. Olive oil can have a strong flavor, depending on the brand, so just make sure you like the taste of it.
• Balsamic vinegar: The balsamic does most of the flavor work in this version, so quality matters. A thicker, slightly sweeter balsamic will make a noticeably better dressing than a thin, sharp one. You can also use balsamic glaze, but you’ll need to really work that elbow to get it all mixed in.
• Shallot: Mince it as finely as you can. This matters more here than in the blended version because nothing is breaking the pieces down for you. Larger bits won’t integrate from shaking and will just float in the dressing. For help, see my tips on how to cut a shallot. You can use any onion variety you like or skip it.
• Mustard: Stone ground is preferred. It acts as a mild emulsifier, which helps the dressing thicken slightly and hold together a little longer after shaking. Regular mustard works in the same amount but gives a milder result.
• Lemon juice, salt, and pepper: Use fresh lemon juice. Start with a pinch each of salt and pepper, then taste and adjust before serving.

Important note to keep in mind if you’re customizing this version: stick to ingredients that are already fine or liquid. Fresh garlic, whole herbs, or anything chunky won’t break down from shaking or whisking. If you want to add those, use the blender version instead.

Blended Version

• Lemon juice: Fresh only. The blended version uses significantly more than the no-blend salad dressing version, so the bottled version will make it taste noticeably flat.
• Shallot: Roughly chopped is fine since the blender handles it completely.
• Mustard: Stone ground preferred.
• Honey: To swap it out, use 1 teaspoon agave or maple syrup.
• Garlic: One clove gets distributed evenly through blending. If raw garlic is strong for you, start with half a clove. I don’t recommend using powdered garlic.
• Oils: Same as the non-blended salad dressing, you’ll use a neutral-tasting oil. Both avocado and olive oil work again and emulsify well with the other dressing ingredients.

How to Make Salad Dressing

These photos walk through how to make salad dressing both ways, the no-blender jar method and the blended version. For the full ingredient list and instructions, jump to the → All-Purpose Salad Dressing Recipe

No-Blender Salad Dressing

Blended Salad Dressing

Full Basic Salad Dressing Recipe

Recipe Variations

• Herb vinaigrette. Add ¼ cup of fresh basil, flat-leaf parsley, or a mix of both to the blended version along with the other base ingredients before processing. Works well over any salad with Mediterranean flavors.
• Citrus swap. In the blended version, replace ¼ cup of the lemon juice with fresh orange juice. The dressing comes out slightly sweeter and less sharp, which works better on fruit-based or grain salads.
• Red wine vinaigrette. For the jar version, swap the balsamic for ¼ cup red wine vinegar. It’s lighter and sharper, and works well on salads where you don’t want the deeper balsamic flavor.
• Tahini version. For the blended version, add 2 tablespoons of tahini along with the base ingredients before blending. The dressing comes out creamier and nuttier and works especially well on grain bowls and roasted vegetable salads.

Recipe Tips

1. Use the standard ratio as your starting point. The basic formula for vinaigrette is 1 part acid to 3 parts oil. From there, adjust to taste, if you like a more tart dressing, pull the oil back slightly. If you find it too sharp, add a little more.
2. Always add mustard. Besides adding flavor, mustard helps oil and vinegar emulsify, meaning they blend together instead of separating immediately. Even a small amount makes a noticeable difference in how long the dressing holds together.
3. Stream the oil in slowly for the emulsified version. Adding all the oil at once will break the emulsion before it forms. Pour it in a thin, steady stream while the blender is running and give it time to fully incorporate before adding more.
4. Let it rest before using. Both versions taste better after sitting for at least a few hours in the fridge. The flavors meld and the sharpness of the vinegar softens, especially true for the broken vinaigrette.
5. Shake the broken vinaigrette well before each use. It will separate as it sits in the fridge, that’s normal. A good shake right before pouring brings it back together.
6. Emulsify by hand. You don’t have to use the foo processor, you can also make the emulsified version by hand with a whisk. Just add the oil very slowly and whisk vigorously as you add it.

Serving Ideas

• Toss it on a simple salad. The jar version works well here since it’s lighter. Try it on a simple green salad, a mixed greens salad, or a garden salad.
• Use it on a chopped salad. The blended version coats the ingredients more evenly, which makes it a better match for denser salads. My Mediterranean chopped salad is a good starting point, or try it on a steak salad.
• Drizzle it over a grain bowl. Both versions of this homemade salad dressing work well here. I usually go with the blended version for a grain bowl or a farro grain bowl since it coats the grains better.

FAQs

More Homemade Dressing Recipes

• Caesar Salad Dressing
• Greek Salad Dressing
• Balsamic Vinaigrette
• Lemon Tahini Dressing
• Thai Peanut Dressing
• Homemade Ranch Dip