How to Make Vinaigrette

How to make a vinaigrette dressing 3 ways.

5 from 7 votes

Learn to make a vinaigrette with just a few ingredients! This recipe works for salad dressing, as a marinade for meat, or even to drizzle on roasted veggies!

Course Condiments, Tutorial

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 191kcal

Author Yumna Jawad

Equipment

Half Pint Mason Jars

Ingredients

1 tablespoon vinegar
1 small garlic clove minced (optional)
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil

Instructions

Place the vinegar, garlic, mustard, salt and pepper in a small jar.
Slowly drizzle in the olive oil while whisking or shaking the jar vigorously until the dressing has thickened and looks smooth and well combined.
Taste the vinaigrette and adjust the seasoning, adding more salt, pepper, or vinegar if needed or adding more olive oil if it tastes too tangy.

Notes

Storage: Store any leftover vinaigrette in a tightly sealed half-pint mason jar in the refrigerator for up to 5 days. Vinaigrette made without fresh garlic can last up to 2 weeks in the fridge. Add the garlic just before serving. To serve, bring the vinaigrette to room temperature and shake the jar before using to redistribute some ingredients that may have separated and settled to the bottom.

Tips:

Start with room temperature ingredients. The vinaigrette ingredients are typically room temperature anyways, but it's important to note that if they are chilled, it will be hard to incorporate and emulsify.

Use good quality olive oil. Choose the best extra-virgin olive oil as the flavor will impact the overall taste. Look for one with a fresh and robust profile and make sure it's not cut with any other cheaper oils like canola oil.

Experiment with vinegars. Try different types of vinegar to customize the dressing to your liking as each vinegar adds a unique flavor dimension.

Adjust garlic as desired. If you're not a fan of strong garlic flavor, feel free to skip the minced garlic or use a smaller amount. You can also use garlic powder to give a subtle garlic falvor but without the pungency.

Customize to your taste. Use this as a versatile base to make your own unique vinaigrette dressing. Too tangy for your taste buds? Add a touch more olive oil. Too rich? Cut with an additional spash or two of vinegar. Tastes bland? Enhance the overall flavor with a pinch of salt or add a touch of honey for sweetness.

Nutrition