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Homemade Vinaigrettes

Quick and easy homemade vinaigrettes for dressing salads and veggies, customizable to your taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Salad Dressing
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Classic Vinaigrette
  • 3 tbsp olive oil Use extra virgin for the best flavor.
  • 1 tbsp vinegar Any vinegar can be used, such as red wine or apple cider.
  • to taste Salt & pepper Adjust according to preference.
Honey Mustard Vinaigrette
  • 2 tbsp olive oil Extra virgin suggested.
  • 1 tbsp mustard Any mustard variety works.
  • 1 tbsp honey
  • 1 tbsp vinegar Your choice of vinegar.
Balsamic Vinaigrette
  • 3 tbsp olive oil High-quality olive oil recommended.
  • 1 tbsp balsamic vinegar Use a good quality balsamic for better taste.
  • 1 tsp honey To balance the tanginess.
  • to taste Salt & pepper
Lemon Vinaigrette
  • 3 tbsp olive oil Use good quality for best flavor.
  • 2 tbsp lemon juice Freshly squeezed is best.
  • 1 clove garlic Minced, optional depending on preference.
  • to taste Salt & pepper

Method
 

Preparation
  1. For Classic Vinaigrette: Combine 3 tbsp olive oil, 1 tbsp vinegar, salt, and pepper in a jar. Shake until well mixed.
  2. For Honey Mustard: Mix 2 tbsp olive oil, 1 tbsp mustard, 1 tbsp honey, and 1 tbsp vinegar in a jar and shake until smooth.
  3. For Balsamic Vinaigrette: Combine 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, salt, and pepper. Shake until glossy.
  4. For Lemon Vinaigrette: Mix 3 tbsp olive oil, 2 tbsp lemon juice, and minced garlic (if using) in a jar with salt and pepper. Shake and taste.

Notes

Store vinaigrettes in a sealed jar in the refrigerator for up to one week. Shake before using. Adjust oil and vinegar ratios to suit your taste. Experiment with flavorings such as herbs or more vinegar types.