how to make vinaigrette
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5 from 1 vote

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.
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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



  • 2 Tbsp Vinegar (see note)
  • 6 Tbsp Oil (see note)
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tsp 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)


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.


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.


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