• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Sauces and Dressings

    How to Make Vinaigrette

    Published: Jan 3, 2020 · Modified: Aug 27, 2022 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    how to make vinaigrette
    spooning vinaigrette over lettuce in a blue and white bowl
    adding olive oil to a small glass jar
    how to make vinaigrette

    Start with a ratio of 3:1 (oil to vinegar) to make an easy homemade vinaigrette that is better than anything you can buy at the store. It’s easier than you might think!adding homemade vinaigrette to a salad

    One of the simplest ways to feel like you’ve got the home cooking thing nailed is to learn to make your own vinaigrette. And really, you only have to do it once to master it. Start with a few simple ingredients and use 3 parts oil to 1 part vinegar as a guide. 

    Getting Started

    Start by deciding how much you’ll need. For two people, ¼ cup (4 Tbsp) will be plenty. Scale up from there, and then use the 3:1 ratio to figure out how much vinegar and oil you’ll need.

    2 servings: 4 tablespoon Vinaigrette = 1 tablespoon Vinegar + 3 tablespoon Oil 

    4 servings: 8 tablespoon Vinaigrette = 2 tablespoon Vinegar + 6 tablespoon Oil  

    8 servings: 16 tablespoon Vinaigrette = 4 tablespoon Vinegar + 12 tablespoon Oil 

    These conversions might be helpful:

    4 tablespoon = ¼ cup

    8 tablespoon = ½ cup

    12 tablespoon = ¾ cup

    16 tablespoon = 1 cup

    This will last indefinitely in the fridge, so once you have it down, it’s a good idea to make a big batch!

    adding balsamic vinegar to a glass jar

    Ingredient #1: Oil

    Any type of oil will work, but keep in mind that the oil will be the predominant flavor. Use an oil that tastes good on its own.

    Olive oil is a classic and gives vinaigrette that subtle olive flavor. A more neutral-tasting oil like grapeseed or avocado will let other flavors shine. Unique oils like walnut oil or coconut oil have a distinct flavor that may fit with certain flavor profiles. You can also use a combination of oils, like adding a small amount of sesame oil in combination with a neutral oil (this is great for an Asian-inspired vinaigrette).

    Note on rancid oil: If the oil is something you haven’t used in a while, check to be sure it hasn’t turned rancid before using it. Rancid oil is more common than you might think and can ruin a whole batch of dressing. Delicate oils that have been hiding in the pantry like olive oil, vegetable oil, walnut oil, or sesame oil are particularly susceptible. To check the oil, put a drop on your finger and taste it. It should taste smooth with no bitterness. 

    Ingredient #2: Vinegar

    As with the oil, look for a vinegar that tastes good on its own. Taste test a tiny drop on your finger to see how you like it.

    The sky is the limit, and you can really go wild here with variations. A few ideas are red or white wine vinegar, balsamic vinegar, sherry vinegar, rice vinegar (great for Asian flavor), and cider vinegar (great for fall salads). 

    Though they’re not technically vinegars, citrus juice can be used in place of (or in combination with) vinegar. Lemon, lime, and orange juice will all work.

    bottles of vinegar

    Extra Ingredients for Flavoring Vinaigrette

    Once you have oil and vinegar, you can customize vinaigrette with any other ingredients you like. Here are just a few ideas:

    • Honey, Maple Syrup, Agave
    • Mustard 
    • Garlic, minced
    • Shallots, minced
    • Fresh or Dried Herbs 
    • Dried Spices
    • Fresh Fruit
    • Fresh Cheese, grated 

    bottles of mustard on a grey countertop

    3 Ways to Mix:

    1. In a bowl with a whisk / fork: Pour vinegar and any other seasoning ingredients (except oil) in a bowl. Whisk with a fork or whisk until evenly combined. Slowly pour the oil over the other ingredients while whisking. Continue whisking until evenly combined. 
      • Best for: Making a small amount of vinaigrette for one-time use. Whisk the vinaigrette right in the bottom of a mixing bowl and add the salad on top. Toss everything together to serve.
    2. In a mason jar: Combine all of the ingredients in a mason jar with a lid. Shake vigorously until everything is evenly combined. 
      • Best for: Making a large batch of vinaigrette to use throughout the week or for making vinaigrette ahead of time (like in the morning for a dinner salad). 
    3. In a blender / with an immersion blender: Combine all of the ingredients in a blender or in a narrow jar (that will fit the immersion blender). Just blend until smooth. 
      • Best for: Vinaigrettes that will use large pieces of herbs, garlic, vegetables, or fruit or for creamy vinaigrettes. Blending them will get them super smooth without the need to finely chop those ingredients or worrying about the creamy element fully emulsifying. 

    How to Make Vinaigrette without Measuring

    When people talk about making vinaigrette they often use, science-y words like “emulsification” (which really just means that everything combines to make a smooth vinaigrette). But vinaigrette is super forgiving. You do not need to measure the ingredients to make a delicious, smooth vinaigrette. As long as you just keep the 3:1 ratio in mind, you can simply eyeball the ingredients.

    This is typically how I make my balsamic vinaigrette recipe. 

    adding olive oil to vinegar in a glass jar

    Here's how I do it. I make vinaigrette in a glass jar. If you look at the jar below, you can see that it looks like there is about three times more oil than vinegar. I didn’t measure this. I just poured it in and used my best guest. What came out after I shook it was a very delicious, smooth vinaigrette. 

    homemade dressing in a glass jar

    dressing in a glass jar

    Don’t Forget the Salt and Pepper!

    Because oils, vinegars, and all the other ingredients in vinaigrette can provide a lot of flavor, it can be easy to forget the most important seasoning of all. A small amount of salt and pepper will enhance all the other flavors. Taste your finished vinaigrette and add some salt and pepper as needed. (Note: The best way to taste your vinaigrette is to dip a leaf of lettuce in and eat the whole thing. This will give you a much better idea of how your vinaigrette will taste on salad.)

    How Long Will Vinaigrette Last?

    Vinaigrette that is just oil, vinegar, salt, and pepper can be stored in the refrigerator or at room temperature for several weeks. If you added fresh ingredients, be sure to store the vinaigrette in the fridge, where it should keep for about 5 days.

    Salads with Homemade Vinaigrette

    These salads and their homemade dressings demonstrate just how flexible this recipe can be. While they start with the 3:1 ratio in mind, they often stray into very different measurements and still turn out great!

    • Sesame Ginger Kale Salad (with Sesame Ginger Vinaigrette) 
    • Roasted Fig and Goat Cheese Salad with Black Pepper Croutons (and Balsamic Vinaigrette)
    • Butternut Squash and Kale Salad with Toasted Breadcrumbs (and Honey-Lemon Vinaigrette)
    • Kale Salad with Chicken, Croutons, and Soft Boiled Eggs (and a tangy vinaigrette that also serves as a marinade for the chicken)

    Favorite Tools

    • 8-oz Mason Jars - These are my favorite tool for making dressings (and tons of other things!). 
    drizzling vinaigrette over a salad
    Print Recipe
    4.17 from 6 votes

    Basic Vinaigrette (with variations)

    Use this recipe as a guide to make any variety of vinaigrettes you can dream up. This recipe uses the basic ratio of 3:1 oil to vinegar and offers ideas for additional seasoning and flavors.
    What to customize the serving size? Click on the number of servings below and use the slider to adjust up or down as needed.
    Prep Time5 mins
    Total Time5 mins
    Keyword: DIY vinaigrette, homemade vinaigrette, salad dressing
    Servings: 4
    Calories: 187kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $1.50

    Equipment

    • Mason jar
    • Bowl and whisk

    Ingredients

    • 2 tablespoon Vinegar (see note)
    • 6 tablespoon Oil (see note)
    • ⅛ teaspoon Salt
    • ⅛ teaspoon Black Pepper
    • 1 teaspoon Flavor Additions--Honey, Maple Syrup, Agave, Mustard, Minced Garlic, Minced Shallots, Fresh or Dried Herbs, Dried Spices, Fresh Fruit, Fresh Cheese  (optional - choose one or two to start)

    Instructions

    If mixing in a bowl

    • Pour vinegar and any other seasoning ingredients (except oil) in a bowl.
    • Whisk with a fork or whisk until evenly combined.
    • Slowly add the oil while whisking.
    • Continue whisking until evenly combined.

    If mixing in a mason jar

    • Combine all of the ingredients in a mason jar with a lid.
    • Shake vigorously until everything is evenly combined.

    If mixing in a blender or with an immersion blender

    • Combine all of the ingredients in a blender or in a narrow jar (that will fit the immersion blender).
    • Blend until smooth.
    • Store in the fridge for up to 5 days if the vinaigrette includes fresh ingredients. If the vinaigrette is just oil, vinegar, salt, and pepper, it can be stored for several weeks in the fridge or at room temperature.

    Notes

    Oil Ideas: Olive oil, grapeseed, or avocado oil are great choices. Olive oil will impart a bit of olive flavor. Grapeseed and avocado are more neutral and will let other flavors shine. Unique oils like walnut oil or coconut oil might be a good fit if you want those flavors. You can also use a combination of oils, like adding a small amount of sesame oil in combination with a neutral oil (this is great for an Asian-inspired vinaigrette).
    Vinegar Ideas: Try red or white wine vinegar, balsamic vinegar, sherry vinegar, rice vinegar (great for Asian flavor), or cider vinegar (great for fall salads). Though they’re not technically vinegars, citrus juice can be used here in place of (or in combination with) vinegar. Lemon, lime, and orange juice make great options.

    Nutrition

    Calories: 187kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 73mg | Sugar: 1g

    *This post contains affiliate links*

    Related

    « Simple Chicken Noodle Soup with Miso
    Simple Beef Ragu {Slow Cooker, Instant Pot, Stovetop} »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Anna @ Blender Authority

      January 10, 2020 at 11:49 am

      Great write up. It seems so simple to make a vinaigrette but I was googling around this week for preferred vinegars to use and seasoning ideas. (I am on Whole30 and this is the easiest dressing for Whole30 compliant salads) I really like using Dijon Mustard now in mine.

      Reply
      • Jess

        January 10, 2020 at 1:30 pm

        Awesome - that's so great to hear, Anna! I absolutely agree - I find that if I choose vinegars with a lot of flavor, I can easily make all my vinaigrettes W30 compliant - just oil, vinegar, and Dijon mustard.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • a baked frittata on a marble countertop
      Vegetable Frittata
    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef