The Secret to the Perfect Vinaigrette


Store-bought dressing is packed with unnecessary sugar, sodium and preservatives.

I know that in many households it’s a given and most have never even considered that dressing could be homemade. But yes, it can! And quite easily…

Personally, I always opt for homemade vinaigrettes. Using a simple formula as my foundation – 1 part acid to 2 parts oil – I can create myriad flavors.

Try making it yourself. Once you’ve made your own dressing, you’ll wonder why you ever bought it in the first place.

Here’s one of my favorites:

  1. Add 1 shallot, 1 tbsp Dijon mustard and ¼ cup Sherry vinegar to a blender
  2. After blending these ingredients until smooth, keep the blender running (but covered) and slowly pour in ½ cup Olive Oil through the small opening at the top of your blender
  3. Blend until the acid and oil have combined to create a creamy dressing (in technical terms, we call this an emulsification)
  4. Taste, adjust your seasonings and serve – it’s that easy!


Using this recipe as background on the ingredients and techniques, how might you make your own recipe? How about you:


  • Apple cider vinegar, balsamic vinegar, sherry vinegar, red wine vinegar, rice wine vinegar and any citrus juice work great


  • Olive oil, canola oil, peanut oil, sunflower oil and sesame oil are all options


  • Herbs, spices, garlic, ginger, onions, tomatoes, avocados, soy sauce, sriracha, peanut butter – anything goes! Just pick flavors that, when combined, taste good to you. For example, combining lime juice with sesame oil, ginger and soy sauce makes a great Asian dressing.

Now, please share your recipes!

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1 Response to The Secret to the Perfect Vinaigrette

  1. Randi Fisher says:

    I love your approach


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