Homemade vinaigrette

Homemade vinaigrette: the basic dressing for all your salads, ready in 1 minute and far better than ready-made versions. Get the oil, vinegar and mustard ratio right and you will never go back.

Preparation: 5 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 65 kcal · 0 g protein · 0 g carbohydrate · 7 g fat

Ingredients

• 3 tbsp olive oil
• 1 tbsp vinegar
• 1 tsp mustard
• salt and pepper

Method

1. Mix the mustard, salt, pepper and vinegar.
2. Pour in the oil in a thin stream, whisking to emulsify.
3. Taste and adjust the acidity.
4. Pour over the salad at the last moment.

Nutritional benefits

Homemade vinaigrette avoids the sugars and additives of shop-bought versions. Olive oil provides good fats; to lighten it, replace some of the oil with water or yoghurt.

Variations and substitutions

• With yoghurt (lighter).
• With balsamic vinegar or lemon.
• With herbs or shallot.
• With tahini (creamy).

Storage and making ahead

Keeps for 1 week in the fridge in a jar; shake before use.

💡 Good to know

Emulsify by pouring the oil in a thin stream onto the mustard: the dressing binds and coats the leaves better.

Read also

Discover more vegetarian recipes · vegan recipes · slimming recipes · gluten-free recipes.

The foods in this recipe: olive oil · vinegar · mustard · salt · pepper.

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