Last week, I hosted three friends for dinner at my home. Of course, I served a fresh salad dressed with my homemade vinaigrette.
By the end of the evening, all three were raving about the dressing. So, it's high time I shared my homemade vinaigrette recipe with you!
If you're like me, big meals with friends can send your calorie counter soaring. This delicious vinaigrette lets you enjoy hearty salads without guilt, even between indulgent dishes.
I've been crafting my own salad dressings for years, and this one remains my absolute favorite. I make it weekly and store it in a simple jam jar.
It was my husband who inspired me to start— he and my friends agree it's far superior to store-bought options. This recipe is our go-to because it's very easy to prepare. I hope you'll give it a try!
To nail this homemade vinaigrette, follow these 3 essential tips, honed from years of experience:
Use white balsamic vinegar. Made from white grapes, it's sweet and mellow, adding balanced flavor without sharpness.
Don't worry—it's affordable. I recommend 100% organic white balsamic vinegar.
Note: Traditional recipes use a 2:1 oil-to-vinegar ratio. I prefer equal parts for a bolder vinegar taste, but adjust to your preference for milder flavor.
The second key is fine Dijon mustard, which emulsifies the oil and vinegar for a smooth blend.
I stick with classic Dijon, but herb-infused varieties like tarragon work wonderfully. Experiment with fresh herbs such as thyme, tarragon, basil, dill, chives, or oregano—finely chop 1-2 tablespoons for extra flavor.
The third secret? Add a finely chopped shallot, a mild cousin to onions and garlic that's underused in home cooking.
Find it near garlic in stores. Pro tip: Score it with small horizontal and vertical cuts before mincing for even pieces (as shown).
For 6-8 servings:
1. In a glass jar, combine vinegar, mustard, shallot, salt, and pepper.
2. Seal the lid tightly.
3. Shake vigorously.
4. Add olive oil.
5. Shake again until emulsified.
Your delicious homemade vinaigrette is ready! Drizzle over salads and savor. Bon appétit!
How do you make your vinaigrette? Share your tips in the comments—we'd love to hear them!
