Vinaigrette, a classic salad dressing, made with everyday ingredients, like extra virgin olive oil, vinegar, salt and ground black pepper, among others.
Vinaigrette is a classic salad dressing, made with everyday, simple ingredients like oil, vinegar, salt and pepper. You can use it to make pretty much everything, not just salads.
There are so many versions of this recipe, and also so many ingredients you can add, like sweeteners, herbs, mustard, garlic, onion, among others. They’re not basic ingredients, but they will make your vinaigrette taste even better.
This is my favorite combination, feel free to use what you want or have on hand, though. Some ingredients are optional, as you can read in the recipe box. The most important thing when making this recipe is the oil to vinegar ratio, which is 3 to 1.
Extra virgin olive oil is the best choice, but as long as you’re using a non-refined oil is okay (avoid coconut oil, as it solidifies). Extra virgin oils are expensive, but they taste amazing and are much healthier, so it’s totally worth it.
Vinaigrette can also be used to marinade tofu, to grill veggies, can be drizzled on sandwiches, over baked potatoes or even as a dip. The possibilities are endless.
If you don’t eat oil, take a look at my tahini dressing, which is my favorite oil-free dressing in the whole world. Besides, it’s made with just 5 ingredients in less than 5 minutes!
what ingredients do you need to make vinaigrette?
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to make most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Vinegar – I used balsamic vinegar, but any other type will do.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Garlic – I used fresh garlic, but garlic powder is also a good choice. Feel free to use other veggies like fresh onion, scallions or chives, or even garlic powder.
- Dijon mustard – Use any kind of mustard you have on hand.
- Maple syrup – I prefer liquid sweeteners for this recipe, and maple syrup is my favorite one. However, any type of sweetener will do, and also you can omit this ingredient if you want.
- Italian seasoning – I make my own Italian seasoning at home, but store-bought is okay. Any other dried herb like oregano or basil will do as well.
tips for making vinaigrette
- Feel free to add any spices and herbs you have on hand.
- Fresh herbs also work great, but the dried ones last longer.
- Vinaigrette can also be made using lemon juice instead of vinegar.
- If your vinaigrette solidifies in the fridge and you’re in a hurry, microwave very briefly, about 20 seconds, to liquify the oil again.
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- 3/4 cup extra virgin olive oil (190 ml)
- 1/4 cup vinegar of your choice (65 ml), I used balsamic vinegar
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 cloves of garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 tsp Italian seasoning, or any other dried herb like oregano or basil
- Add all the ingredients to a jar, top with the lid and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined.
- Use immediately or keep it in an airtight container in the fridge for 1 to 2 weeks. Shake before using. If your vinaigrette solidifies in the fridge, just let it rest at room temperature for 5 to 10 minutes.
- Serving Size: 1 tbsp
- Calories: 80
- Sugar: 1.1 g
- Sodium: 77 mg
- Fat: 8.5 g
- Saturated Fat: 1.2 g
- Carbohydrates: 1.4 g