Our Go-To Vinaigrette Dressing

Our Go-To Vinaigrette Dressing
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pouring vinaigrette
See, the spout is handy!

This is a quick and easy post because it’s a quick and easy recipe: a simple vinaigrette. Now, we’re sure that everyone out there knows how to make vinaigrette, but, how many do so? With all those bottles of salad dressing that we see on the shelves at the grocery, we’d guess that most people skip making their own. Why? We’ve no idea since it takes all of 3 minutes and a few ingredients.

We will warn you that we change the oil-to-vinegar ratio that most recipes have. We go with a 2 to 1 ratio — two parts oil, one part vinegar, instead of the standard 3 to 1 ratio. That’s because we don’t like an oily dressing. Instead, we go for something a bit lighter and tarter. It’s our preference, but, you can switch it to suit yourself.

Our Go-To Vinaigrette Dressing

Yield: 2 servings

Our Go-To Vinaigrette Dressing


  • 1 Tbs wine vinegar (either red or white)
  • 2 Tbs extra-virgin olive oil
  • 1/4 to 1/2 tsp scallion, finely minced (optional)
  • 1/4 tsp herbes de Provence, or other herbs
  • Pinch kosher salt
  • Freshly ground black pepper, to taste
  • 1/8 tsp mustard

Abbreviated Instructions

Combine all ingredients in a measuring cup with a spout. Use a small whisk and blend until oil and vinegar are emulsified.


Ingredient discussion:

We switch the type of vinegar depending on the salad. Bold, spicy greens need a red wine, more delicate mild greens get white wine. Feel free to use other vinegars, too, just not plain white distilled vinegar, as you want flavor from the vinegar, not just tartness. Use a real extra-virgin olive oil. Olive oil is rife with fraudulent oils. Yes, many so-called extra-virgin olive oils in the supermarket are not what they claim, so do your research. And, of course, buy what you like. Sometimes we put a bit of scallion in, sometimes not. It depends on whether we have scallion in the house. Right now, we have I’itoi onions, so a bit goes in. For the herbs, we like a mix, so we’ve been using our own blend of Herbes de Provence, but we’ve used an oregano/basil mix, or thyme, or ground rosemary. Pretty much anything you like will work. The mustard is there to help the oil and vinegar mix together and not separate; it acts as an emulsifier. We use whatever we have on hand. Right now that’s Green Chile Mustard.

Procedure in detail:

combining ingredients
We use a measuring cup with a spout to make it easy to pour.
basic vinaigrette
Thirty seconds of whisking and your salad dressing is ready.

Combine and whisk. That’s all there’s to it, so we’ll paste a few photos in place and we’re done.

Since this is our standard, everyday vinaigrette, we must really like it. And, it’s pretty much impossible to make it any easier. Let’s face it, the hardest part is mincing some scallions, and that’s optional. We like it because it tastes fresher and cleaner than anything in a jar, so we’re sticking with it. Five stars.

Worth the trouble?

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