A classic vinaigrette comes together in about 5 minutes and offers endless opportunities for variety. If you’ve never made a vinaigrette, follow the measurements in the recipe the first time. After that, just eyeball it, adjusting each ingredient to suit your tastes.
Classic Vinaigrette Variations
*For all the following variations, begin with the Classic Vinaigrette Recipe below.
Chili Vinaigrette: Add a teaspoon or two of chili sesame oil, chili garlic sauce, or crushed red pepper flakes.
Roasted Tomato Vinaigrette: Use red wine vinegar to make the classic recipe. Whisk in 2 or 3 tablespoons of Roasted Tomato Sauce.
Lemon Vinaigrette: Substitute 3 tablespoons freshly squeezed lemon juice for the vinegar. Add 1/2 tsp dried oregano.
Balsamic Vinaigrette: Substitue balsamic vinegar for the red or white wine vinegar. Add a pinch of Italian seasoning.
Italian Vinaigrette: Add 1 tsp dried Italian seasoning
Bacon Vinaigrette: Add 1 tablespoon crumbled bacon, 1 tsp onion powder, and 1 teaspoon brown sugar or an additional teaspoon of honey.
Creamy Vinaigrette: Whisk in 2-3 tablespoons of mayonnaise, sour cream or yogurt.
Creamy Garlic Italian Vinaigrette: Add another clove or two of minced garlic, extra ground black pepper, and 1 tsp Italian Seasoning. Whisk in 2-3 tablespoons of mayonnaise, sour cream or yogurt.
Parmesan Vinaigrette: Whisk in 1-2 tablespoons grated parmesan cheese.
Salsa Vinaigrette: Whisk 2 tbsp rice vinegar (unseasoned), 2 tablespoon fresh lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tsp honey in a bowl. Whisk in 6 tablespoons extra virgin olive oil. Add 1 cup salsa or picante sauce and stir to combine.
Lemon Shallot Sesame Vinaigrette: Substitute lemon juice for the vinegar, and add 1 tbsp lemon zest, 1/4 cup chopped shallot, 1 tbsp sesame seeds, and 1 tbsp toasted sesame oilPrint
- 1 clove of garlic, minced
- 3 tablespoons red or white wine vinegar
- 2 teaspoons Dijon mustard
- 2 tsp honey
- ½ cup olive oil
- Kosher salt and freshly ground black pepper
Add garlic, vinegar, mustard, and honey to a small bowl. Slowly pour oil into the mixture in a thin, steady stream, whisking constantly to create an emulsion. Season with salt and pepper.
Dressing will keep for up to 1 week. Store in an air tight container in your refrigerator. Shake well before using. Refrigerating oil can cause it to solidify. If the oil in your dressing looks somewhat solid, let it sit out on the counter for a bit to come back to room temperature. Alternatively, you can put the jar of dressing in a bowl of warm water and let it sit for 5 minutes or so.