This post contains affiliate links.
This classic oil and vinegar dressing is the ultimate flavor booster for everything—salads, roasted veggies, marinades, you name it! Once you’ve mastered the basics with our foolproof formula, you can get creative with endless customizations. Trust me, you’ll want to bookmark this one!
save this recipe!The Only Vinaigrette Formula You Need
Making the perfect oil and vinegar dressing is easier than you think. And because I love to nerd out over food science, I made a simple formula that will have you feeling like a vinaigrette pro in no time!
Here are the basics: 3 to 4 parts oil, 1 part acid, and a little something to bring it all together (a.k.a. an emulsifier). So, if you want to make a cup of dressing, combine ¾ cup of oil with ¼ cup of vinegar. Easy, right?
This is just a starting point, but you get the drift! Feel free to tweak and adjust as you go to find your perfect balance. Once you master this, you’ll never look at store-bought dressing the same way again!
Reader rating
“This is so good. I used an immersion blender, and my dressing has not tried to separate at all.” —Janet
Let’s Chat Dressing Components
Now that you have the basic formula down pat, it’s time to decide which vinegars, oils, and other add-ins you want to use. This is a basic overview! Jump to the recipe card for exact measurements.
- Oil: Who doesn’t love a great extra-virgin olive oil? You can also use avocado, walnut, sunflower, coconut, or sesame oil. If you’re feeling adventurous, try infused olive oil! Start with a 50:50 infused-to-regular oil ratio, then go from there.
- Acid: Think lemon juice, lime juice, red wine vinegar, white wine vinegar, balsamic vinegar, apple cider vinegar, or rice vinegar (almost any type of vinegar works well).
- Emulsifier: I always recommend adding an ingredient like honey, Dijon, tahini, mayonnaise, or egg yolks. These ingredients are key to helping the oil and vinegar stay combined. Additional options include mashed avocado, miso, tomato paste, agave, and maple syrup.
- Flavorings: You can keep your dressing simple or add seasonings to jazz it up! I love citrus zest, fresh or dried herbs, cracked black pepper, and sea salt. For an added punch, use freshly minced garlic cloves or shallots.
What is emulsification?
Emulsification is a process where two liquids that don’t want to go together are forced together. Without an emulsifier, the oil would just float on top of the vinegar. By adding a tiny bit of emulsifier, you can force the oil and vinegar to stay mixed!
making oil and vinegar dressing Is Easy
Once you have your acid, vinegar, emulsifier, and flavorings, it’s time to mix them into one deliciously smooth sauce! Trust me, it’s super easy. (You can jump to the recipe card for the full printable instructions.)
- Assemble oil, vinegar, and emulsifier in a container, mason jar, or blender.
- Flavor the dressing with optional salt, pepper, herbs, etc.
- Mix the dressing by whisking, shaking, or blending until creamy.
Sarah’s Pick
The mixing method is up to you, but if I had to pick one, I’d use a blender. A bit more clean-up is involved, but it’s completely worth it to have your salad evenly coated with each dressing component!
Try These Flavors
The sky is the limit when it comes to oil and vinegar dressing flavor combos, but these are our favorites! (The ingredients are listed in order of acid, oil, emulsifier, and flavor add-in.)
- Balsamic Vinaigrette: balsamic vinegar, extra-virgin olive oil, Dijon mustard, and minced garlic.
- Red Wine Vinaigrette: red wine vinegar, extra-virgin olive oil, Dijon mustard, and minced shallot.
- Sesame Ginger Vinaigrette: rice vinegar, sesame oil, tahini, and minced ginger.
- Lemon Vinaigrette: lemon juice, extra-virgin olive oil, mustard, and fresh thyme.
Drizzle It Over…
There are virtually endless salads to pair your oil and vinegar dressing with! Here are just a few options to get those creative juices flowing.
- Parsley Salad: All the zesty flavors of this salad pair perfectly with vinaigrette (especially lemon-based dressing)!
- Summer Strawberry Salad: Drizzle this salad with strawberry-infused balsamic vinaigrette for the ultimate combo.
Mix-And-Match Oil & Vinegar Dressing
Ingredients
- ¾ cup oil, like olive oil or avocado oil
- ¼ cup acid, like vinegar or citrus juice
- 2-3 Tbsp emulsifier, like mustard, honey, mayo, or tahini
- Optional flavorings, like citrus zest, fresh or dried herbs, cracked black pepper, salt, garlic, or shallots
Instructions
- Assemble: Add your oil, vinegar, and emulsifier of choice to a container, mason jar, or blender.
- Flavor: Add seasonings like salt, pepper, citrus zest, or herbs.
- Blend: Whisk, shake, or blend the dressing until emulsified and creamy. Serve over your favorite salads, roasted vegetables, and more.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Dear Sarah, Your guide to making Ng vinaigrette is the best and clearest I’ve ever seen! Can you pls give basic measurements for salt, pepper, honey & herbs to the basic recipe of 3/4 oil, 1/4 vinegar or lemon & 2 TBSP emulsifier?
Thank you, Hannah
I would do about 1/4 tsp of salt, pepper, or whatever seasonings you want to add 🙂
This is so good. I used an immersion blender and my dressing has not tried to separate at all.
I’m so happy to hear it, Janet! Enjoy! 😀
How much garlic would you use?
1 to 2 cloves!