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Oil and vinegar dressing.
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5 from 4 ratings

Mix-And-Match Oil & Vinegar Dressing

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!
Prep Time5 minutes
Total Time5 minutes
Course: Dips, Sauces, and Salsas
Cuisine: American
Diet: Vegetarian
Keyword: homemade vinaigrette, how to make oil and vinegar dressing, how to make vinaigrette, oil and vinegar dressing
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving, Valentine's Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 1 cup
Author: Sarah Bond

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.
    Three Mason jars each containing an oil and vinegar dressing—olive oil and balsamic vinegar in different stages of combining—set on a light countertop.
  • Flavor: Add seasonings like salt, pepper, citrus zest, or herbs.
    A glass Ball jar filled with golden oil and dried herbs, reminiscent of a homemade oil and vinegar dressing, with the herbs floating on top of the liquid.
  • Blend: Whisk, shake, or blend the dressing until emulsified and creamy. Serve over your favorite salads, roasted vegetables, and more.
    A hand holds a Ball mason jar filled with a dark oil and vinegar dressing, condensation visible on the glass.

Video

Notes

Store this oil and vinegar dressing in a mason jar or an airtight container. If it only has oil and vinegar, keep it at room temperature for a few weeks. If your vinaigrette contains egg yolks, mayonnaise, or fresh citrus, keep it in the fridge for up to a week.

Nutrition

Serving: 1Tbsp | Calories: 82kcal | Carbohydrates: 0.1g | Protein: 0g | Fat: 9.5g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 4mg | Fiber: 0g | Sugar: 0g | Calcium: 1mg
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