We’re going back to basics today. After years of sharing recipes, I realized I’ve never posted the one I make the most—my perfect vinaigrette. I mix up a batch of this every week, and it never gets old. It’s tangy, balanced, and endlessly customizable. Once you start making your own salad dressing, you’ll never look at bottled the same way again.
Why Make Your Own?
It boggles my mind that people still buy bottled dressing. Homemade tastes better, costs less, and doesn’t contain preservatives or weird thickeners. It takes just minutes to make and keeps in the fridge for up to two weeks.
The Formula for My Perfect Vinaigrette
Classic vinaigrette follows a 3:1 oil-to-vinegar ratio—but I prefer a punchier 2:1.
Mustard acts as an emulsifier, bonding the oil with the vinegar so that the dressing does not separate. Honey acts to temper the acid, bringing the dressing into perfect balance. I do not season the dressing with either salt or pepper. I prefer to season the salad itself, rather than the dressing.
No blender? No problem. Use a whisk and a mixing bowl—set the bowl on a rolled-up damp towel to keep it steady while you whisk and pour.
My Perfect Vinaigrette
Ingredients
- 1 Tablespoon Dijon mustard
- 1-2 Tablespoons Honey
- 1/2 cup Sherry or Red Wine Vinegar
- 1 cup Extra Virgin Olive Oil
Instructions
- Add mustard, honey, and vinegar to a blender.
- Blend on high speed for about 10 seconds.
- With the blender still running, slowly drizzle in the olive oil until fully emulsified.
- Pour into a jar and refrigerate. Shake gently before using.
Nutrition
Storage Tips
This dressing stays emulsified in the fridge for at least a week (often longer). The olive oil may solidify—just take it out 30 minutes before using.
Bonus tip: Clean your blender by filling it one-third full with hot water and a squirt of dish soap, then blend for 30 seconds.
Use Good Ingredients
Quality matters.
- My favourite sherry vinegar: this one
- Favourite everyday olive oil: Terra Delyssa from Costco
- My splurge olive oil: La Tourangelle
Make It Your Own.
If you stick to the basic ratio (2 parts oil:1 part acid), you can switch up the ingredients endlessly.
Oil Options:
- Olive oil
- Sunflower or avocado oil (lighter)
- Walnut, hazelnut, or sesame oil (for depth)
Acid Options:
- Sherry, red wine, or champagne vinegar
- Lemon juice or a lemon-vinegar combo
- Apple cider or balsamic vinegar
Sweeteners (1–2 tbsp per 1 cup oil):
- Honey
- Maple syrup
- Date syrup
- A spoonful of jam or marmalade for something unexpected
Emulsifiers (1 tbsp per 1 cup oil):
- Dijon mustard (classic)
- Whole grain or honey mustard
- Mayonnaise
Always Add Crunch
This is a non-negotiable in my opinion. A great salad needs texture. Here are some of my go-to toppers:
- Homemade croutons
- Toasted panko (with or without anchovy + garlic)
- Roasted nuts (almonds, pecans, hazelnuts)
- Pumpkin, sunflower, or sesame seeds
- Crispy chickpeas
- Fried shallots or garlic chips
My Favourite Lettuce Blend
When it comes to salad greens, I like to mix it up. I always start with something sweet and crisp, like romaine or Cos. Then I add something peppery—usually arugula—and finish with something bitter, like radicchio, Belgian endive, or frisée.
I’ll be honest: I didn’t always love bitter greens. But as I’ve gotten older, I’ve come to appreciate those sharp, bracing flavours. Without the bitter, you miss the beauty of the sweet.
That’s salad… and also a little life lesson I’ve come to believe.