All About Vinaigrette (they're not just for salad)

Learning how to make a simple vinaigrette is one of those kitchen skills that pays off over and over again. It takes just a few ingredients, doesn’t require any heat or time management, and once you understand the basic formula (which you’ll find below), you don’t need to rely on a recipe.

But if salads are the only thing that comes to mind when you read “vinaigrette” — think again, babe. These dressings can add life to roasted vegetables, grain bowls, pasta salads, beans, sandwiches, and can even be used as a marinade for meat or shrimp. It’s one of the easiest ways to add flavor, balance, and variety to meals without any overly complicated cooking techniques.

So it’s a big ol’ bummer that diet culture did its thing and convinced many of us that oil-based dressings are something to fear. Something to order on the side, use as sparingly as possible, or avoid all together.

Let me help clear this up: making and using a vinaigrette isn’t “extra” or “unnecessary”— it’s a foundational cooking skill. And the more comfortable you become using simple techniques like this, the more confident and flexible you’ll feel in the kitchen.

So let’s make one (or 3 😊).

The standard formula for a vinaigrette is 3 parts oil to 1 part acid + an emulsifier + seasoning.

Think of the 3:1 ratio as a guide, not a rule. If you like your dressings a little tangier, use more acid. If you prefer something richer and more mellow, use more oil. The goal isn't to follow the ratio perfectly — it's to make something that tastes good to you.

Once you understand what each one brings to the party, you can mix and match ingredients to create endless combinations without relying on a recipe.

• Oil: the base

  • Try: olive, avocado, grapeseed, canola, sesame

• Acid: the brightness

  • Try: vinegar (red wine, apple cider, champagne, balsamic, rice), citrus (lemon, lime, orange, grapefruit)

• Emulsifier: what keeps it all together

  • Oil and acid naturally separate when mixed, so an emulsifier binds the ingredients and creates a smoother texture and better mouthfeel

  • Try: mustard (dijon, yellow, whole grain, etc.), mayonnaise, egg yolk, honey, tahini, miso

• Seasoning: the flavor + balance

  • Try: salt, pepper, aromatics (garlic, shallot, ginger, etc.), herbs (basil, cilantro, dill, tarragon, etc.), sweeteners (honey, sugar, maple syrup, agave syrup, jams or preserves)

• Time: 5 minutes or less

• Skills you’ll learn and use: balancing flavor, making an emulsion

• How to prepare: gather tools + ingredients.

• Bowl or wide mouth jar with lid

• Measuring spoons and cups

• Microplane

• Whisk (if using a bowl)

• Spoon

• Apple cider vinegar - 2 1/2 tablespoons

• Dijon mustard - 2 teaspoons

• Maple syrup - 2 teaspoons

• Garlic - 1 clove, peeled and grated

• Diamond Crystal kosher salt - 1/2 teaspoon (start with less if using table or sea salt)

• Olive oil - 1/2 cup

1. If using a jar, add all of the ingredients, close the jar tightly, and give it a really good shake.

2. If using a bowl, add everything but the oil and whisk. Then slowly drizzle in the oil while whisking until everything is combined.

3. TASTE and adjust as you like! Remember, the recipe is just a starting point.

4. Store in the fridge for up to a week.

• Time: 5 minutes or less

• Skills you’ll learn and use: balancing flavor, making an emulsion

• How to prepare: gather tools + ingredients.

• Wide mouth jar or container with lid

• Measuring spoons and cups

• Microplane

• Hand juicer (optional)

• Immersion blender

• Spoon

• Lemon zest - about 1 teaspoon

• Lemon juice - 1 tablespoon (less acid since we’re using the zest as well)

• Garlic - 1 clove, peeled and grated

• Dijon mustard - 2 teaspoons

• Maple syrup - 1 teaspoon

• Diamond Crystal kosher salt - 1/2 teaspoon (start with less if using table or sea salt)

• Fresh basil leaves - about 1/2 cup

• Olive oil - 1/2 cup

1. Add all of the ingredients to the jar or container and blend with an immersion blender.

2. TASTE and adjust as you like! Remember, the recipe is just a starting point.

• Time: 5 minutes or less

• Skills you’ll learn and use: balancing flavor, making an emulsion

• How to prepare: gather tools + ingredients.

• Bowl

• Measuring spoons and cups

• Microplane (optional)

• Whisk

• Spoon

• Rice vinegar, unseasoned - 2 tablespoons (I use a little less than usual because rice vinegar tastes pretty strong to my palate!)

• White miso paste - 2 teaspoons

• Maple syrup - 2 teaspoons

• Soy sauce - 2 teaspoons

• Garlic - grated, 1 teaspoon (I used the frozen cubes for convenience)

• Ginger - grated, 1 teaspoon (I used the frozen cubes for convenience)

• Avocado or canola oil - 1/2 cup

1. Add all of the ingredients but the oil to a bowl. Whisk until combined.

2. Slowly add in the oil and whisk until combined.

3. TASTE and adjust as you like! Remember, the recipe is just a starting point.