Top 40 Recipes - Simply the Best

Homemade Vinaigrette Recipe Collection

A vinaigrette sauce or dressing is a deceptively simple combination of salt, flavors and a 3:1 ratio (or 2:1) of olive oil and vinegar that is mixed together using a whisk. The secret to preventing the oil and vinegar, which do not like to coalesce and tend to separate, is to add an emulsifier such a egg yolk, or a variety of other flavors such as mustard powder, Dijon mustard, honey, maple syrup and even exotic ingredients such as Miso paste. If you are making homemade vinaigrette you can use of a wide range of optional ingredients and substitutes to create your own variations.

Substitutes for olive oil include:

• Walnut oil
• Hazelnut oil
• Macadamia oil
• Browned butter
• Avocado (blended)
• Silken tofu (blended with a little balsamic vinegar)
• Tahini mixed with a little vinegar and orange juice
• Various vegetable oils such as soybean oil, canola oil, sesame seed oil, rice bran oil, corn oil, sunflower oil, safflower oil, grape seed oil

Substitutes for the vinegar include:

• Sherry
• Dry vermouth
• Wine vinegars
• Balsamic vinegar
• Champagne vinegar
• Apple cider vinegar
• Lemon juice, Lime juice or other citrus and fruit juices
• Various fruit vinegars (such as raspberry or mango fruit vinegar)

Flavor and Emulsifier options include:

• Honey
• Tahini
• Avocado
• Anchovies
• Molasses 
• Miso paste
• Maple syrup
• Dijon mustard
• Mustard powder
• Whiskey, Bourbon, Rum and other spirits and liquers
• Raspberry, blueberry, strawberry and other tart and acid berry purees

Vinaigrette Recipe Collection

Simple Vinaigrette Recipe Made by Shaking Ingredients in a Jar

Ingredients

• Pinch of salt
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 tablespoon rice bran or grape seed oil

Method

Start by placing the homey, salt and mustard into a medium size jar, and mixing to form a thick paste. Add the vinegar, and mix well to into the honey mixture. Next, pour in the oils. Screw the lid tightly onto the jar and shake the contents vigorously until the mixture forms an emulsion. Store in the refrigerator until you are ready to serve it over salads, sandwiches and other dishes.

Traditional French Vinaigrette with Mustard

Ingredients

• 1/4 teaspoon sea salt
• 1/2 teaspoon Dijon mustard
• 1 tablespoon sherry or red wine vinegar
• Fresh herbs,, finely chopped (optional)
• 3-4 tablespoons of extra virgin olive oil
• 1 small shallot, peeled and finely chopped

Method

Add the salt and shallot to the vinegar in a small bowl. Set the bowl aside about 10 minutes to soften the shallot. Then, add Dijon mustard and 3 tablespoons of olive oil and mix well using a whisk to emulsify the oil into the vinegar. Taste the mixture and adjust with a little honey or extra mustard. Add the chopped fresh herbs. Transfer to a jar with a lid and store in the refrigerator.

Easy Mustard and Shallot Vinaigrette Recipe

Ingredients

• 1/4 teaspoon salt
• 1 shallot, finely chopped
• 2 teaspoons Dijon mustard
• 1 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon freshly ground black pepper

Method

Add the shallot, vinegar and mustard to a glass jar with a lid. Seal the jar and shake vigorously to thoroughly mix the ingredients. Next, add the salt, freshly ground black pepper, and shake vigorously once again. Add the olive oil in batches of 1/3 cup at a time, shaking vigorously after each addition. Keep shaking until the mixture is smooth and well emulsified. Keep the vinaigrette in the sealed glass jar in the refrigerator until needed. Shake well to re-emulsify the mixture before serving.

Mixed Herb Vinaigrette Recipe with Vermouth

Ingredients

• 1 teaspoon salt
• 1/4 cup lemon juice
• 1/4 cup dry vermouth
• 1/2 red onion, thinly sliced
• 1/2 teaspoon of Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/3 cup extra virgin olive oil
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1/4 teaspoon freshly ground black pepper

Method

Make the vinaigrette in a medium-size bowl by firstly whisking together the mustard, salt, pepper, lemon juice, thyme, oregano and olive oil. Then, add the red onions to vinaigrette, vermouth and parsley. Let the mixture set for at least 10 minutes before serving. Slightly warm the vinaigrette to room temperature to enhance the flavor when poured over fresh salad.

Ingredients

• 1/2 cup olive oil 
• 1 clove garlic, minced 
• 1/4 cup red wine vinegar 
• 1 teaspoon dried oregano 
• 1/2 teaspoon kosher salt 
• 2 tablespoons Dijon mustard 
• 2 tablespoons fresh lemon juice 
• 1/4 teaspoon ground black pepper 

Method

Whisk together red wine vinegar, oregano, garlic, salt, Dijon mustard and black pepper in a small bowl. Slowly add the olive oil in a fine stream into the vinegar mixture while whisking briskly and constantly. Then, whisk in the lemon juice into the mixture and ensure the mixture is emulsified. Store the vinaigrette in a jar with a lid or a bottle in the refrigerator.

Preserved Lemon Vinaigrette with Tahini Paste and Mirin

Ingredients

• 5 lemons
• 1/2  cup salt
• 1 Mason jar for storage

Method

Ingredients

• 1/4 cup tamari
• 1 cup lemon juice
• 4 oz (100 g) mirin
• 1/2 cup tahini paste
• Extra water as required
• 1 tablespoon preserved lemon pulp
• 1 tablespoon garlic, finely chopped
• 6 oz (170 g) grape seed or rice bran oil
• 1 bunch green onions, grilled or fried and rough chopped
• 2 oz (50 g) preserved lemon skin rinsed and finely chopped

Method

Add the lemon skin, lemon pulp, tahini, garlic, green onions to the bowl of a food processor or blender. Pulse briefly to combine the ingredients and then slowly add the tamari, lemon juice and mirin until well mixed. Slowly drizzle in the oil while pulsing until the mixture is fully combined and emulsified. Add a little water to thin the sauce if necessary.

Cider Vinaigrette Recipe

Ingredients

• 1/2 bottle hard cider
• 1 1/2 tablespoons thyme
• 6 roasted garlic cloves
• 2 1/2 tablespoons honey
• 3/4 cup apple cider vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 cups rice bran oil (or grape seed oil)

Method

Combine all ingredients, except for the oil in a medium-size bowl. Whisk until well combined. Slowly pour in the oil in a drizzle while whisking to ensure the oil remains emulsified in the vinaigrette.

Champagne Vinegar and Honey Vinaigrette Recipe

Ingredients

• 1/3 cup honey
• 1/3 cup olive oil
• 1 cup champagne vinegar
• 1 tablespoon freshly squeezed lemon juice

Method

Add all the ingredients to a medium size bowl, and whisk vigorously until well combined and the oil has emulsified into the mixture. Store in a sealed jar or bottle with a lid in the refrigerator. Whisk the vinaigrette vigorously before using.

Whisky Vinaigrette Recipe with Thyme

Ingredients

• 1/3 cup whisky 
• Dash of cayenne
• 1/2 teaspoon of salt
• 1 teaspoon brown sugar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon fresh cracked pepper
• 1/2 clove of garlic, finely chopped
• 1-2 tablespoon of fresh thyme, finely chopped
• 4-6 tablespoon or apple cider or balsamic vinegar

Method

Add all the ingredients to a glass jar with a lid. Seal the jar and shake the mixture for several minutes until well combined and the oil and vinegar have emulsified.

Bourbon Vinaigrette Recipe with Apple Cider Vinegar

Ingredients

• 1/4 cup bourbon
• 3/4 cup olive oil
• 1/4 teaspoon sea salt
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon freshly ground black pepper

Method

Add the bourbon to a small saucepan and bring to the boil over moderate heat. Reduce to a simmer and concentrate the liquid to a total volume of 2 tablespoons. Then, set aside to cool. Next, mix the olive oil, maple syrup, salt, vinegar and pepper in a small bowl. Next, add the reduced bourbon and mix well. Store in a sealed glass jar in the refrigerator.

Avocado and Lime Vinaigrette

Ingredients

Method

Combine all ingredients in the bowl of a blender or food processor. Pulse until the mixture is very smooth and well combined. Add more water, if needed to create the consistency you want. Keep in an airtight container in the refrigerator until used.