Simple Vinaigrette Recipe

Vinaigrette Ingredients

One of the reasons that making homemade salad dressing is so easy is because typically most of the ingredients are already in your pantry. The same can be said here. For the full measurements, see the recipe card at the bottom of the post.

• Extra Virgin Olive Oil: Read more on this base ingredient below. We are using 1/2 cup of oil and 2 1/2 tablespoons of vinegar which provide the perfect base dressing ratio. More of one or the other can make either one feel dominant, but this ratio is a great balance.
• Red Wine Vinegar: Made from fermented red wine, this is what gives the homemade vinaigrette its delightful tang.
• Mayonnaise: This is used as an emulsifier, rather than another ingredient to bring more flavor. I use light mayonnaise and it works really well. You can read more on what an emulsifier is below.
• Garlic: I love using fresh garlic in this recipe because nothing is better than garlic. But you could certainly replace it with 1/4 teaspoon garlic powder.
• Herbs: Dried basil and dried thyme give this easy vinaigrette a great taste. Because we aren’t cooking it, but putting it over salad, you could definitely use fresh herbs if you have them growing in your garden. You will want to double the amount to one teaspoon of each basil and thyme.
• Onion Powder, Salt, and Pepper: These all bring more flavor to the dressing, and can be adjusted easily to your own personal taste.

How to Make Vinaigrette

This basic vinaigrette recipe comes together in a snap. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Whisk together the olive oil and the mayonnaise. Read more on using an emulsifier below. Slowly add the vinegar as you continue whisking. 
• Whisk in the other ingredients. Taste and add more salt as needed.
• Let it sit overnight. This dressing can be used right away on a salad, but keep in mind the flavor will get better if it sits overnight.

Using an Emulsifier

Something I hear often is that people don’t like to make their own salad dressings because they separate easily. A simple way to prevent that is to use an emulsifier, and in this recipe we use mayonnaise. This acts as a binder for the oil and vinegar. Because we use such a small amount, it doesn’t affect the taste of the dressing at all and prevents it from separating.

In addition to using the emulsifier, I like to slowly add the vinegar while I whisk the dressing. One thing that can make this a lot easier is actually a milk frother, typically used to make delicious coffee drinks like my Salted Caramel Mocha. The frother will lightly blend the dressing, making the combining of the oil and the vinegar easier.

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Milk Frother

Usually used to make fancy coffee drinks, this handy little device works great for making homemade salad dressings too!

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A Note on Olive Oil

The base of this vinaigrette dressing recipe is extra virgin olive oil. It is important to use a good quality extra virgin oil as it makes up the bulk of the dressing. Extra virgin olive oil is more pure and has a better taste than regular olive oil. It also is better for you!

When you’re cooking or sautéing vegetables, regular olive oil works best because it can withstand the heat better due to having a higher smoke point. But for salad dressings, it is best to stick to extra virgin.

Other Homemade Salad Dressings

I love making salad dressings from scratch! Here are a few of my favorites:

• Poppy Seed Dressing
• Caesar Dressing Recipe
• The Best Ranch Dressing Recipe