Homemade Vinaigrette Dressing (Printable)
Classic tangy vinaigrette of olive oil, red wine vinegar, Dijon and garlic — emulsifies for salads or marinades.
# What You’ll Need:
→ Base
01 - 6 tbsp extra virgin olive oil
02 - 2 tbsp red wine vinegar
→ Flavorings
03 - 1 tsp Dijon mustard
04 - 1 clove garlic, finely minced
05 - 1/2 tsp honey or maple syrup (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Optional Additions
08 - 1 tbsp fresh herbs, chopped (parsley, chives, or tarragon)
# How To Make It:
01 - In a medium bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup (if using), sea salt, and black pepper until well blended.
02 - Slowly drizzle in the extra virgin olive oil while whisking vigorously and continuously, until the dressing emulsifies into a smooth, creamy consistency.
03 - Fold in the chopped fresh herbs of your choice, such as parsley, chives, or tarragon, stirring gently to distribute evenly throughout the dressing.
04 - Taste the vinaigrette and adjust salt, pepper, or acidity as needed. Use immediately or transfer to a sealed container and refrigerate for up to 1 week. Shake vigorously before each use.
# Expert Tips:
01 -
- Five minutes from jar to table, and you will never go back to store bought again.
- The mustard trick makes it stay creamy and emulsified for days, which feels like actual magic in a jar.
02 -
- If you add the oil too fast it will never emulsify and you will end up with a broken, greasy mess, so patience during that slow drizzle truly matters.
- Substituting half the oil with water or vegetable broth gives you a lighter dressing that still tastes rich, a discovery that changed my weeknight salads forever.
03 -
- The dressing will separate in the fridge and that is completely normal, just shake it like you mean it and it comes right back.
- Adding the mustard before the oil rather than after is the single thing that makes emulsification reliable every single time.