Here’s a Simple Vinaigrette Recipe—and 6 Tasty Variations to Explore

Today, let’s revisit the basics with vinaigrette, a classic mix of oil, vinegar, and seasonings, typically used as a salad dressing. The French created the term 'vinaigrette,' and it’s now a global staple. While vinaigrettes are primarily used in salads, they’re also great for flavoring grains, vegetables, tofu, meats, and fish. For instance, drizzle some tangy lemon vinaigrette on flaky cod, or spice up a grain bowl with chipotle vinaigrette for a smoky twist. Once you master the basic vinaigrette recipe, the possibilities are endless—experiment with different oils, vinegars, and extra ingredients. Stop spending money on pricey store-bought vinaigrettes and start making your own.

Basic Vinaigrette Recipe

We’re presenting a recipe with the classic 3:1 oil-to-vinegar ratio, but feel free to adjust the ratio to suit your taste and create your ideal vinaigrette. While Dijon may not be a must in every vinaigrette, we love adding it for a smooth, creamy texture that helps blend the oil and vinegar together.

Ingredients:

• 2 tablespoons vinegar (such as red wine, white wine, or apple cider vinegar)
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Combine the vinegar and mustard in a bowl and whisk together.
2. While whisking, slowly pour in the olive oil until fully incorporated.
3. Adjust with salt and pepper to taste.

Vinaigrette Variations

Now that you've mastered the basic vinaigrette, you're all set to explore a world of variations, depending on your meal and the flavors you're craving.

Balsamic Vinaigrette

For this version, use balsamic vinegar and stir in a grated garlic clove into the vinegar-mustard mix before adding the olive oil. Drizzle it over a Caprese salad or skewers, or spoon it on top of grilled or roasted vegetables.

Lemon Vinaigrette

Substitute vinegar with lemon juice for a zesty twist. Taste, and if the acidity feels too strong, add a touch of honey to balance it out. This vinaigrette is perfect for brightening dishes like white beans, farro, and cod.

Shallot Vinaigrette

Both champagne vinegar and apple cider vinegar are great options for this recipe. Simply mix in a tablespoon of minced shallot and a drizzle of honey into the vinegar-mustard blend, letting it sit for a few minutes before adding the olive oil. Toss it with mixed greens for an easy salad, or drizzle over shrimp, asparagus, green beans, scallops, and more.

Red Wine Vinaigrette

Choose red wine vinegar for this recipe and stir in a small grated garlic clove along with a pinch of dried oregano. This dressing brings a Greek-inspired flavor, making it ideal for chopped salads like our Smashed Cucumber Salad with Spicy Feta and Olives or our Lemony Chopped Salad with Pita.

Chipotle Vinaigrette

For this version, swap lime juice for vinegar and use a neutral oil like avocado oil instead of olive oil. Instead of whisking, blend the ingredients in a small food processor, adding one chipotle pepper from a can of chipotles in adobo. You’ll also include a drizzle of honey, a small grated garlic clove, and ½ teaspoon of ground cumin. This vinaigrette is perfect with tacos, Mexican Beef Sliders, or sautéed corn, peppers, and onions.

Honey Mustard Vinaigrette

For a bold flavor, increase the Dijon to one tablespoon—let the mustard shine. Sweeten the mixture with honey, adjusting to taste until you get the perfect balance. This vinaigrette is great as a dipping sauce for fries or pretzels, or tossed with greens to make a fresh salad.