How to Make Salad Dressing

Homemade salad dressing getting poured over large bowl of salad

5 from 55 votes

This is a tutorial for how to make a salad dressing two ways: broken and emulsified. Both vinaigrette types are healthy, easy and last weeks!

Course Condiments, Sauces

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 147kcal

Author Yumna Jawad

Equipment

Ingredients

Broken Dressing

½ cup oil grapeseed, vegetable, canola
1 tablespoon olive oil
1 teaspoon lemon Juice
¼ cup balsamic vinegar
¼ shallot minced
½ teaspoon mustard stone ground preferred
Pinch salt
Pinch black pepper

Emulsified Dressing

½ cup lemon juice
½ shallot roughly chopped
1 ½ teaspoons mustard prefer stone ground
1 teaspoon honey
1 clove garlic clove
¼ teaspoon salt
1 cup oil grapeseed, vegetable, canola
½ cup Olive oil

Instructions

Broken Dressing

Place everything in a mason jar and seal tightly, shake well when ready to use.

Emulsified Dressing

Combine all ingredients except the oils in a food processor or blender
Blend the ingredients until pureed, about 30 seconds
Slowly stream in the oils and allow mixture to blend completely.
Pour into mason jar or dressing container, and use as desired.

Notes

Storage: Store any unused vinaigrettes in an airtight jar in the fridge. A plain vinaigrette with only garlic can last for weeks. However, if you add shallots, fresh herbs, or fresh fruit juice, the mixture is best used within a few days.

* Please note the nutrition label does not include the salad.

Photo Credit: Erin Jensen

Nutrition