Back to Basics: How to Make a Vinaigrette

September 21st 2020

Whitney returns this week with another Back to Basics tutorial: How to Make a Vinaigrette. This recipe is perfect whether you’re using your vinaigrette to dress your favorite salad or to marinate meat for your next gathering.

Don’t be scared to experiment with new ingredients once you’ve mastered the basics. Try using a different vinegar or oil! Add additional seasonings and spices to the mix! Even fruits can be added (raspberry vinaigrette, anyone?)! 

See how different versions of this dressing pair with different greens. Balsamic vinaigrettes go great on green salads with fruits. Red wine vinaigrette will brighten up any salad featuring fresh, crunchy veggies.

The best part? Once emulsified, your dressing will keep in the fridge for up to ten days. 

Back to Basics: How to Make a Vinaigrette

Give this recipe a try:


  • ½ cup extra-virgin olive oil
  • 3 tbsp vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 2 medium cloves garlic, pressed or minced
  • ¼ tsp fine sea salt, to taste
  • Freshly ground black pepper, to taste


    1. Combine all ingredients in a liquid measuring cup or bowl. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
    2. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If vinaigrette solidifies in the refrigerator, let it rest at room temperature for 5 to 10 minutes or microwave very briefly to liquify the olive oil again. Whisk to blend and serve.


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