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Homemade salad dressing getting poured over large bowl of salad
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5 from 11 votes

How to Make Salad Dressing

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 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 servings
Calories 147kcal
Author Yumna Jawad

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
  • 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.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This nutrition label is for a serving of one the emulsified dressing alone without the salad.
Photo Credit: Erin Jensen

Nutrition

Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 9mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg