Homemade Vinaigrette Recipe

Ingredients

• 80 ml (⅓ cup)olive oil
• 30 ml (2 tbsp)white wine vinegar
• to tastesalt
• to tastepepper
• to taste, optionalgarlic powder
• to taste, optionalDijon mustard
• to taste, optionalhoney

Instructions

1. 1

   Measure the liquids

   Measure 80 ml (⅓ cup) olive oil and 30 ml (2 tbsp) white wine vinegar into a bowl or jar.

2. 2

   Add the seasonings

   Add a pinch of salt and pepper, plus a dash of garlic powder, Dijon mustard and honey.

3. 3

   Whisk until blended

   Whisk the ingredients together until the dressing is emulsified.

4. 4

   Taste and adjust

   Taste the vinaigrette and adjust the seasonings as you like.

5. 5

   Serve or store

   Serve straight away, or refrigerate in a sealed container. If it separates, shake or whisk it before serving.

What is vinaigrette?

Vinaigrette is a French-style dressing built around oil and vinegar, often finished with seasoning or flavourings. This version keeps the base simple and offers mustard, honey and garlic powder as optional additions.

Whisking the two liquids brings them together temporarily, making a smooth dressing that clings well to salad leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 642 calories, 0g protein, 0g carbs, 72g fat.

Olive oil provides nearly all of this serving's fat and energy, while the vinegar and seasonings contribute very little carbohydrate or protein. Serve it over a generous salad with a protein-rich ingredient, such as beans or eggs, to make a more balanced plate.

Choose the oil and vinegar

Olive oil: its flavour forms the main body of this dressing, so use an oil whose taste you enjoy.

White wine vinegar: its sharpness balances the richness of the oil. Measure both liquids carefully to keep the dressing's balance consistent.

Build the flavour

Seasoning: add the salt and pepper a little at a time, then taste before adding more.

Optional extras: Dijon mustard adds savoury depth, honey brings sweetness, and garlic powder gives a gentle garlic note. Start with small amounts so none overwhelms the oil and vinegar.

Whisk for a smooth dressing

Whisk briskly until the oil and vinegar look evenly combined. A jar with a tight-fitting lid is another option: close it securely and shake until blended.

The mixture may separate again as it stands. That is expected; shake or whisk it again just before serving.

Taste before serving

Check the dressing after whisking, as the seasoning can taste different once it is distributed through the oil and vinegar. Add salt, pepper or a little more of an optional flavouring to suit your preference.

Dress salad shortly before eating so the leaves stay fresh rather than sitting in the mixture.

What to serve it with

Toss the vinaigrette with leafy salads, or spoon a little over sliced tomatoes and other fresh vegetables. It can also add a sharp, savoury finish to a simple grain or bean salad.

Start with a small amount and add more only as needed; the dressing is rich, and a light coating is often enough.

Recipe notes & tips

• Use a bowl with enough room to whisk without splashing.
• Add optional ingredients sparingly, then taste before adding more.
• Whisk immediately before dressing the salad for the most even coating.
• If using a jar, leave enough space inside for the ingredients to move as you shake it.
• Add the dressing gradually so you can control how much coats the salad.

Variations

• Add fresh herbs: whisk in finely chopped parsley or chives just before serving.
• Use lemon: replace some of the vinegar with lemon juice for a brighter, citrus-led dressing.
• Make it mustard-forward: add a little extra Dijon and whisk until smooth.
• Add shallot: stir in finely minced shallot for a mild, savoury bite.
• Try another vinegar: use red wine vinegar in place of white wine vinegar for a deeper flavour.

Common mistakes to avoid

• Adding too much seasoning: start with a little, taste, and adjust gradually.
• Expecting it to stay emulsified: the oil and vinegar can separate, so shake or whisk again before serving.
• Overdoing the optional additions: use small amounts so they do not mask the oil and vinegar.
• Dressing the salad too early: toss it shortly before serving to keep the leaves fresh.
• Adding all the dressing at once: pour in a little at a time and stop when the salad is lightly coated.

How to store

Keep leftover vinaigrette in a sealed container in the fridge and use it within a few days. Olive oil may cloud or thicken when chilled; let the dressing stand briefly, then shake or whisk it before serving.

Frequently asked questions