Versatile Vinaigrette is the kind of dressing I reach for when I want something bright, balanced, and endlessly adaptable. I’ve made this base a hundred times for salads, roasted vegetables, and as a marinade—each time it performs beautifully and keeps well in the fridge. If you like a classic tang, this will remind you of a favorite balsamic vinaigrette but with more stability and flexibility.
Why Make This Recipe
- Bright, balanced flavor: the classic oil-to-acid ratio is easy to tweak for tang or softness.
- Versatility: use it as a salad dressing, marinade, or finishing sauce for vegetables and grains.
- Fast and economical: it takes 5 minutes and uses pantry staples most cooks already have.
- Health-forward: made with olive oil for heart-healthy monounsaturated fat and fresh acid for low-calorie flavor.
- Personal insight: I love this vinaigrette because a small change — swapping lemon for vinegar or adding herbs — turns it into a fresh new dressing every time, and it pairs wonderfully with warm bowls like creamy polenta with sautéed mushrooms and basil vinaigrette.
Recipe Overview
Prep time: 5 minutes.
Cook time: 0 minutes.
Total time: 5 minutes.
Servings: about 1 cup (enough for 4–6 salads).
Difficulty: Easy.
Method: Emulsify by whisking or shaking; no cooking required.
Quick recipe (tested):
- 3 tablespoons red wine vinegar (or 2 Tbsp lemon juice + 1 Tbsp white wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 small shallot, minced (about 1 Tbsp)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil (start with 2:1 oil to acid ratio; adjust to taste)
Combine the acid, mustard, sweetener, shallot, salt, and pepper. Whisk in the oil slowly to emulsify or shake in a jar until combined.
My Experience Making This Recipe
When I developed this vinaigrette I tested ratios from 4:1 down to 1.5:1 and found 3:1 to be the best everyday balance for most greens. Emulsifying with mustard made the dressing more stable, and finely minced shallot added texture without overpowering the acid.
How to Make Versatile Vinaigrette
Start by combining your acid (vinegar or citrus), mustard, sweetener (if using), shallot, salt, and pepper in a bowl or jar. Slowly whisk in the olive oil in a thin stream until the mixture thickens and emulsifies, or secure the lid and shake vigorously for 30–60 seconds. If you prefer a creamier texture, pulse briefly in a blender or use an immersion blender—a technique similar to what I do when I want a punchier emulsifier like in the elegant dinner salad mustard vinaigrette.
Expert Tips for Success
- Measure your acid: start with the recommended 3 tablespoons of acid and taste before adding oil; it’s much easier to fix too-oily than too-tart.
- Use room-temperature ingredients: cold oil resists emulsifying and can make the dressing seize or separate.
- Emulsify properly: add oil slowly while whisking, or use a jar and shake hard for 30–60 seconds for a quick, stable emulsion.
- Choose oils wisely: use extra-virgin olive oil for flavor and stability; for a lighter flavor, try a neutral oil like grapeseed mixed 50/50.
- Mince aromatics finely: shallot or garlic should be minced very small to avoid large raw bites and to distribute flavor evenly.
How to Serve Versatile Vinaigrette
- Classic salad: drizzle over mixed greens, shaved fennel, and toasted walnuts for a crisp lunch. For festive flair try pairing it like a honey mustard on holiday salads similar to the festive Christmas salad honey mustard vinaigrette.
- Grain bowls: toss warm farro or quinoa with a splash, then add roasted vegetables and a sprinkle of feta.
- Marinade and glaze: use as a quick marinade for chicken or salmon for 20–30 minutes before cooking; reserve a bit of the dressing without raw juices for finishing.
- Presentation tip: serve in a small cruet or glass jar and shake at the table so guests see the fresh emulsification.
Storage and Reheating Guide
Store vinaigrette in an airtight container or jar in the refrigerator for up to 7 days. Keep in a glass jar with a tight lid — this preserves flavor better than plastic. Freezing: pour into ice cube trays and freeze for up to 3 months; thaw a cube in the fridge and bring to room temperature before using. Reheating: don’t heat vinaigrette; instead let it sit at room temperature for 15–20 minutes and whisk or shake until it recombines.
Recipe Variations
- Vegan: replace honey with maple syrup or agave to keep it fully plant-based.
- Citrus-forward: swap all vinegar for fresh lemon juice for a bright lemon vinaigrette similar to the profile in the feta cranberry chickpea salad lemon vinaigrette.
- Creamy: add 2 tablespoons plain Greek yogurt or mayonnaise for a creamier texture (note: this changes shelf life to 3–4 days refrigerated).
- Herb vinaigrette: blend in a handful of fresh herbs (basil, parsley, or tarragon) with the acid before adding oil for a verdant, fragrant dressing.
Nutritional Highlights
- Good source of monounsaturated fats from olive oil, which support heart health when used in moderation.
- Low in carbohydrates; the small amount of honey or maple adds minimal sugar and can be omitted.
- Allergens: contains mustard and possibly honey (not vegan); check labels for mustard if you have a mustard allergy. A standard serving is about 1–2 tablespoons per salad portion.
Troubleshooting Common Issues
- Dressing separates: this is normal; shake or whisk vigorously. To prevent separation, add an emulsifier like Dijon mustard or blend briefly.
- Too acidic or sharp: add a touch more oil, a pinch more salt, or a small amount (1/4–1/2 teaspoon) of sweetener to balance.
- Too thick or greasy: thin with 1–2 teaspoons of water or a splash more acid, whisking until smooth.
Frequently Asked Questions
Q: How do I make the vinaigrette stay emulsified longer?
A: Use an emulsifier such as Dijon mustard or a small amount of mayonnaise. Adding the oil slowly while whisking or using an immersion blender creates a finer emulsion that resists separating. Store chilled and shake before each use if separation occurs.
Q: Can I use other oils besides olive oil?
A: Yes—neutral oils like avocado or grapeseed work well if you want a lighter taste. Mixing half extra-virgin olive oil with half neutral oil yields great flavor and stability without overpowering delicate greens.
Q: How long will this dressing keep in the fridge?
A: Properly stored in an airtight glass jar, most vinaigrettes keep for up to 7 days. If you added garlic or fresh herbs, aim to use within 4–5 days for best flavor and safety.
Q: Can I scale the recipe up for a party?
A: Absolutely—multiply ingredients proportionally and whisk oil into the acid in a wide bowl for faster emulsification, or blend in a large jar or blender. For large batches, taste and adjust seasoning after emulsifying because flavor perception changes with volume.
Versatile Vinaigrette
- Total Time: 5 minutes
- Yield: 4–6 servings (about 1 cup) 1x
- Diet: Vegetarian
Description
A bright and balanced dressing perfect for salads, marinades, and roasted vegetables, easily adaptable to your taste.
Ingredients
- 3 tablespoons red wine vinegar (or 2 tablespoons lemon juice + 1 tablespoon white wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 small shallot, minced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Instructions
- Combine vinegar (or citrus), mustard, sweetener (if using), shallot, salt, and pepper in a bowl or jar.
- Slowly whisk in olive oil until the mixture thickens and emulsifies, or secure the lid and shake vigorously for 30–60 seconds.
Notes
Use fresh ingredients and room-temperature components for best emulsification. Adjust the acid and oil ratios to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Emulsification
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg