This basic vinaigrette dressing is my go-to "house dressing", simple to make, and can be used on any type of green salad. It's also great as a marinade for chicken or fish, or as a flavorful drizzle over steamed vegetables.
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This homemade salad dressing recipe is based on my classic house salad recipe but it is a larger quantity so you can make a big batch and use it multiple times for a variety of dishes.
In addition to being gluten-free, dairy-free, and vegan this delicious dressing has a lot going for it. And unlike store-bought dressings, this easy recipe is free of preservatives and excess sugar. But it will keep for several weeks in the fridge.
Oil and vinegar-based dressing need a proper emulsifier to stabilize the mixture, in this case, I used mustard. Add fresh or dried herbs, garlic, red pepper flakes, or experiment with other types of vinegar.
Olive Oil Buying Tips
- For salad dressings, dips, or drizzling only use extra-virgin olive oil. I don't recommend using canola oil or other vegetable oils.
- Olive oil should be kept in a dark location so never buy oil in a clear bottle.
- Select a single country of origin oil, the product should say "Grown In..." not "Product Of...".
- Olive oil does NOT get better with age. Look for a best buy date or pressing date. Use within 1 year of the pressing date.
🧾Ingredient Notes
- White Wine Vinegar - You can use any light vinegar like rice wine vinegar or champagne vinegar. But other kinds of vinegar, like sherry vinegar and red wine vinegar, work as well.
- Dijon Mustard- I use a basic Dijon but you can also use a grainy mustard. For extra zing, add in fresh garlic or roasted garlic.
- Granulated Sugar- Just a pinch makes a huge difference so I don't recommend omitting this. Swap out the sugar for garlic fermented honey.
- Add-Ins- You can add pickled vegetables or vegetables packed in oil. Be sure to finely dice or puree them. Think pepperoncini, roasted red pepper, or sundried tomatoes. Add fresh herbs to your dressing. I really like dill here but fresh parsley, basil, and chives all work. Even oregano!
⏲️Homemade Salad Dressing Tips
Like with all homemade dressings, the key to success is making sure the dressing is properly emulsified.
Emulsifying means combining two or more liquids that normally do not mix well, such as oil and vinegar. The goal of emulsifying the liquids is to create a smooth, stable mixture that will hold together and not separate.
You can do this by whisking in a small bowl, using a blender, or shaking aggressively in a jar with a tightly sealed lid.
To do this you mix all the ingredients except for the olive oil. This includes any add-ins you may be using.
Then slowly add the olive oil. Whisking until the liquid is completely combined and smooth.
🥗How To Use Your House Salad Dressing
This recipe makes just about 1 cup of dressing.
In addition to using this on any of your favorite salad recipes (I particularly like it on this kale and cranberry salad), you can use it as a marinade on any meat.
Try it on these garlic chicken wings! Or drizzle it over roasted watermelon radishes, in place of hollandaise on fresh white asparagus, or use it as a dipping sauce for roasted eggplant.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
House Salad Dressing
Ingredients
- ¼ cup white wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated sugar
- ½ cup extra-virgin olive oil
Instructions
- In a small bowl, whisk together the vinegar, mustard, salt, pepper, and sugar.¼ cup white wine vinegar, 2 teaspoons Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon granulated sugar
- Slowly pour in the olive oil, whisking until emulsified. Season to taste with salt and pepper.½ cup extra-virgin olive oil
Notes
- You can also shake the dressing in a Mason jar for easy mixing and storage or use a blender.
- Storing- Store the salad dressing in an airtight container in the refrigerator for 10 to 14 days.
- Optional Add-Ins-
- 1 to 2 cloves fresh garlic finely minced
- 1 to 2 Tablespoons fresh herbs, minced
- Dill, chives, parsley, and basil are recommended options
- If you add any of the above items use the dressing within 5 days.
Kris Marie says
Made this last night, poured it onto the lettuce greens, was so hopeful for a glorious taste and it was awful. The white wine vinegar is just gross. Just wanted to leave my comment.
Jen Wooster says
I am sorry you are not a fan of white wine vinegar. I hope you used white wine and not white vinegar because.... yikes! That would be a lot. As I mentioned in my post: You can use any light vinegar like rice wine vinegar or champagne vinegar. But other kinds of vinegar like sherry vinegar and red wine vinegar work as well.