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vinaigrette recipes

Vinaigrette recipes are basically made with vinegar and oil, herbs, spices. But other ingredients can be added as well to create different flavors.

Did you know you can also pour a vinaigrette dressing as a sauce over fish or steamed vegetables or couscous or a marinade.

How to prepare the perfect vinaigrette

First remember and follow the 3:1 rule…that is the most important part. The magic ratio of 3 parts oil to 1 part vinegar.

You should always prepare and serve a vinaigrette at room temperature.

You can use vegetable oil or salad oil, but you’d be missing out on the best flavor of extra virgin olive oil. There are also now flavored oils available taking your vinaigrette recipes beyond the ‘basic’.

If you’re in a hurry, scroll down to the bottom of the page for the list of recipes

There are also a wide variety of vinegars now, so don’t use the boring white vinegar when balsamic, sherry or raspberry are available.

My favorite is definitely balsamic vinegar, which is sweet and dark color and will absolutely drastically change the taste of your vinaigrette recipes.

You can use lemon juice to enhance the vinegar or replace it. You’re not limited to lemon though, many vinaigrette recipes use others like lime and orange, creating a unique flavor.

You don’t really need more seasoning than salt and pepper but I also add garlic and salad spices/herbs already mixed which I buy in a container. Mustard or Worcestershire sauce are sometimes added in the mix as well. And a great ingredient you might not think about is honey which would of course add sweetness but also helps to keep the oil and vinegar mixed (emulsion) longer and not separate.

Mixing the ingredients together is easier using a blender but by hand is also good, just whisk them together thoroughly. You could also use a vinaigrette mixer or a jar, adding all the ingredients and shaking well.

Don’t use an aluminum bowl as the vinegar can react with the aluminum giving the vinaigrette a metallic flavor

You can prepare the vinaigrette in advance and let the flavors mix well, but don’t refrigerate. Let it sit from 1 to 3 hours.

Here are two to get you started:

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Lemon Vinaigrette

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 3/4 teaspoon Fresh Thyme Leaves, chopped
  • 1 clove Garlic, minced
  • 3/4 teaspoon salt
  • pinch of freshly ground black pepper

Directions

Combine all ingredients in a jar, bowl or the blender. Cover and store in the fridge but remember to serve at room temperature.

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Champagne Vinaigrette

  • 1 cup mild Olive Oil
  • 1/4 cup champagne vinegar
  • 1/2 cup champagne
  • salt and fresh ground black pepper
  • pinch of sugar to taste

Directions

Whisk oil, vinegar, and champagne together. Season to taste with salt and pepper.

Add the sugar, if desired. Serve champagne vinaigrette immediately.

Here are a few more recipes:

Balsamic Vinaigrette

Strawberry Vinaigrette