The Basic Perfect Vinaigrette

Sherry Peyton


A perfect vinaigrette is mathematical--just remember the proportions, and then the rest is up to you. Why let a salad be bland when it can be fresh and exciting and with real taste. Throw out those bottles of junk and make some of your own. If you like this recipe, see others at my website:


★★★★★ 2 votes

10 Min


  • 3/4 c
    evoo (the best you can afford)
  • 1/4 c
  • 1 Tbsp
    minced shallot
  • 1 clove
    garlic minced
  • 1 Tbsp
    dijon mustard
  • ·
    pinch of salt, several turns of the pepper grinder

How to Make The Basic Perfect Vinaigrette


  1. Mix all together in a lid fitted jar and shake vigorously until emulsified.
  2. Now comes the fun. Use other oils. Use any acidic substitute for regular vinegar. Popular choices are rice wine, white wine, red wine, balsamic, lemon, lime, orange juices. With the lighter acidic choices such as rice wine and lemon, you might want to change the ratio from 4:1 to 3:1
  3. Eliminate the shallot, use green onion, or chopped chives. Add parsley, marjoram, or lemon balm. Add 1 tbsp of mayo for a creamy vinaigrette. Add honey for a sweet version. Add oven roasted dried tomatoes, or hot peppers minced.Fresh ginger, or perhaps cumin seed or smokey paprika. Mix and match to suit your salad. Pour over roasted veggies, potatoes, and cold or hot pasta. The possibilities are endless.
  4. To make smaller amounts, just keep the ratio. For instance: use 4 tsp to 1 tsp, and have enough for a single salad.

Printable Recipe Card

About The Basic Perfect Vinaigrette

Course/Dish: Lettuce Salads, Dressings
Other Tags: Quick & Easy, Healthy
Hashtags: #vinegar, #oliveoil

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