This vinaigrette recipe adheres to the classic ratio of one part vinegar to three parts oil. It's delicious, easy to make, and will make you rethink buying those store-bought dressings with their list of questionable ingredients.
With a perfect ratio of oil to vinegar, this classic vinaigrette works amazingly well to coat salad greens and is also delicious on steamed veggies. I like to make a batch weekly - this delicious dressing can be kept in the fridge for up to ten days.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Vinegar: I like to use white wine vinegar. You can also use red wine vinegar or champagne vinegar.
- Mustard: Dijon mustard helps emulsify the vinaigrette.
- Garlic: This is the only departure from the classic recipe, but it adds great flavor. Please use fresh minced garlic, not jarred or powdered.
- Oil: I use extra-virgin olive oil. You can use milder oil, like macadamia nut oil.
- Optional additions: a tablespoon of mayonnaise for extra creaminess and a lighter color, and a tablespoon of chopped chives.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a small bowl, combine the vinegar and salt. Whisk in the black pepper, garlic, and mustard.
Slowly whisk in the olive oil until the ingredients emulsify into a smooth, velvety dressing.
Serve immediately or cover and refrigerate for up to 10 days.
Delicious! I live alone so halved the recipe. Drizzled it on arugula leaves and added shaved parmesan. Had a glass of wine and thought I was in France. 🙂
Lauren
Read more comments
Delicious! I live alone so halved the recipe. Drizzled it on arugula leaves and added shaved parmesan. Had a glass of wine and thought I was in France. 🙂Recipe Tips
- Ideally, you should let the dressing rest for 30 minutes at room temperature before using it to allow it to further thicken and the flavors to meld. Remix before using.
- Instead of mixing the ingredients in a bowl, you can add all of them to a jar, tightly seal it, and shake vigorously until the dressing becomes emulsified.
- The reason I mix the salt into the vinegar before adding the remaining ingredients is that it ensures the salt gets dissolved, preventing a gritty texture.
Recipe FAQs
No. It's harsh and acidic and is best used for cleaning, not cooking.
A classic vinaigrette gets its deep yellow color from Dijon mustard.
No. It acts as an emulsifier and helps the ingredients unite into a smooth, velvety dressing.
As shown in the photo below, the slightly thickened dressing works well to coat salad greens, better than simply adding oil and vinegar. 
You can keep this vinaigrette in a sealed jar in the fridge for up to ten days. Remix it before using. I don't recommend freezing it.
Serving Suggestions
The obvious use for this vinaigrette is adding it to salad greens. As mentioned above and as shown in the photo below, its slightly thickened texture helps it coat the greens more efficiently than if you simply drizzle them with oil and vinegar.
It's good in other salads, too, including cherry tomato salad, arugula salad, steak salad, and asparagus salad.
I also like drizzling this dressing on top of steamed vegetables. In the photo below, you can see I used it on steamed broccoli.
Recipe Card
Classic Vinaigrette Recipe
Video
Ingredients
- ¼ cup white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper - freshly ground
- 1 garlic clove - minced
- 1 tablespoon Dijon mustard
- ¾ cup olive oil - extra-virgin
Instructions
- In a small bowl, whisk together the vinegar and salt until the salt dissolves.¼ cup white wine vinegar, ½ teaspoon kosher salt
- Whisk in the black pepper, garlic, and mustard.¼ teaspoon black pepper, 1 garlic clove, 1 tablespoon Dijon mustard
- Slowly whisk in the olive oil until the ingredients emulsify into a smooth, velvety dressing.¾ cup olive oil
- Serve immediately or cover and refrigerate for up to 10 days.
Notes
- Please use fresh minced garlic, not jarred or powdered.
- Ideally, let the dressing rest for 30 minutes at room temperature before using it to allow it to further thicken and the flavors to meld. Remix before using.
- Instead of mixing the ingredients in a bowl, you can add all of them to a jar, tightly seal it, and shake vigorously until the dressing becomes emulsified.
- The reason I mix the salt into the vinegar before adding the remaining ingredients is that it ensures the salt gets dissolved, preventing a gritty texture.
- You can keep this dressing in a sealed jar in the fridge for up to ten days. Remix it before using. I don't recommend freezing this dressing.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Stacey says
I don't have dijon handy right now. Can I substitute spice brown mustard? Or classic yellow mustard? Or will it taste wrong?
Thank you
Vered DeLeeuw says
Hi Stacey,
I would use the spicy brown mustard. It should work well.
Please come back and let me know how you liked it!
Brooke says
Much better and healthier than store bought salad dressing! Thank you!
Vered DeLeeuw says
You're very welcome, Brooke! I'm glad you enjoyed this recipe.
Lauren says
Delicious! I live alone so halved the recipe. Drizzled it on arugula leaves and added shaved parmesan. Had a glass of wine and thought I was in France. 🙂
Vered DeLeeuw says
Haha sounds great, Lauren! I'm so glad you enjoyed this vinaigrette.