Discover the Varieties of Vinaigrette & How to Make It

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Vinaigrette is a salad dressing made of oil, vinegar, and other ingredients. It’s a versatile dressing that can be used on salads, vegetables, and meats.

Let’s look at everything you need to know about this classic dressing.

What is vinaigrette

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The Versatile Vinaigrette: A Salad Dressing Staple

The Origin of the Word “Vinaigrette”

The word “vinaigrette” comes from the French word “vinaigre,” which means “vinegar.” The dressing is typically made with a mixture of oil and vinegar, along with other ingredients to enhance the flavor.

The Basic Components of a Vinaigrette

A vinaigrette is a mixture of oil and acid, typically vinegar or citrus juice. The basic ratio is three parts oil to one part acid, but this can be adjusted to taste. Other common ingredients include:

  • Salt and pepper to taste
  • Herbs such as basil, thyme, or oregano
  • Mustard, honey, or other sweeteners to balance the tartness
  • Garlic or shallots for added flavor

Making Homemade Vinaigrette

Making your own vinaigrette is easy and allows you to customize the flavor to your liking. Here’s a simple recipe to get you started:

  • In a small bowl, whisk together 1/4 cup olive oil and 2 tablespoons vinegar (or citrus juice).
  • Add a pinch of salt and pepper to taste.
  • Stir in a handful of chopped herbs or other flavorings, such as Dijon mustard or honey.
  • Taste and adjust the seasoning as needed.

Variations on the Classic Vinaigrette

While the classic vinaigrette is usually made with vinegar and oil, there are many variations to try. Here are a few ideas:

  • Lemon vinaigrette: Use fresh lemon juice instead of vinegar for a citrusy flavor.
  • Balsamic vinaigrette: Substitute balsamic vinegar for a sweeter, more tart flavor.
  • Honey mustard vinaigrette: Whisk together honey, Dijon mustard, and vinegar for a sweet and tangy dressing.
  • Herbed vinaigrette: Add a handful of chopped fresh herbs, such as basil or thyme, to the basic recipe for an enhanced flavor.

Using Vinaigrette in Salads

Vinaigrette is the ideal dressing for salads, as it adds a flavorful, tangy kick without overpowering the other ingredients. Here are a few tips for using vinaigrette in your salads:

  • Drizzle the dressing over the salad just before serving to prevent wilting.
  • Use a mild, neutral oil such as olive oil to let the other flavors shine through.
  • Taste the dressing before adding it to the salad to make sure it’s balanced and not too acidic.
  • Experiment with different types of vinegar and oil to find your perfect flavor combination.

Whether you’re dining at a restaurant or making your own homemade salad, vinaigrette is a familiar and versatile dressing that adds flavor and zest to any dish.


Regional Varieties

Vinaigrette is a versatile mixture that can be created using a wide range of ingredients. Here are some examples of regional varieties:

  • Brazilian Vinagrete: This variety is commonly served with grilled meat and is made with onions, peppers, and tomatoes.
  • Mexican Pico de Gallo: This variety is similar to Vinagrete and is commonly served with tacos and other Mexican dishes.
  • Belgian Endive Vinaigrette: This variety is made with a mixture of walnut oil, bran, and vinegar and is commonly served as a foundation for salads.

Flavor Enhancements

Vinaigrettes can be enhanced with a variety of additions to create unique and tasty flavors. Here are some examples:

  • Strawberry Arugula Vinaigrette: This variety is made with fresh strawberries, arugula, and feta cheese.
  • Italian Spring Vinaigrette: This variety is made with zucchini, Parmesan cheese, and orzo.
  • Orange Champagne Vinaigrette: This variety is made with champagne vinegar, orange juice, and a touch of honey.

Commercially Bottled Versions

If you’re looking for a quick and simple vinaigrette, there are many commercially bottled versions available. However, be sure to watch out for added emulsifiers and other ingredients that may not be as healthy or tasty as the real thing.

Creative Varieties

If you’re feeling adventurous, try creating your own unique vinaigrette using some of these additional options:

  • Mild Apple Vinaigrette: This variety is made with apple cider vinegar and lightly sweetened with honey.
  • Sherry Vinaigrette: This variety is made with sherry vinegar and can be used to enhance the flavor and texture of northern vegetables like endive and radicchio.
  • Carrot Ginger Vinaigrette: This variety is made with fresh carrot juice, ginger, and sesame paste and is commonly served with southeast Asian dishes.
  • Creamy Blue Cheese Vinaigrette: This variety is made with blue cheese and can be used to add a rich and creamy texture to salads.

In conclusion, vinaigrettes offer a wide range of flavor options and can be easily customized to suit your taste preferences. So, don’t miss out on the sunshine goddess of dressings and give vinaigrettes a try!

How to Make a Basic Vinaigrette: Ratio & Ingredients

The Perfect Ratio

The traditional ratio for a vinaigrette is three parts oil to one part vinegar. However, modern variations may call for a 2:1 or even a 1:1 ratio. It all depends on your preference and the type of greens you’re using. For example, kale can tolerate a more zingy and potent vinaigrette, while milder greens like spring mix may need a more tame dressing.

The Ingredients

The beauty of a vinaigrette is that it’s a workable canvas for any flavor profile you desire. Here are the basic ingredients you’ll need:

  • Vinegar: Choose a vinegar that complements the flavor of your dish. Balsamic vinegar is great for adding complexity and sweetness, while peppervinegar adds a nice kick. Rice vinegar is lighter and less acidic, making it a good choice for Asian-inspired dishes. Sherry vinegar has a bolder bite and goes nicely with nutty flavors. Lemon or lime juice can also be substituted or used to supplement the acidy taste of vinegar.
  • Dijon mustard: This acts as a natural emulsifier and helps to build a creamy texture. It also adds a nice oomph of flavor.
  • Extra-virgin olive oil: This is the traditional oil used in vinaigrettes and adds a fruity and slightly bitter taste. However, other oils like grapeseed, canola, vegetable, avocado, walnut, hazelnut, or sesame can also be used depending on the vibe you’re going for.
  • Salt and pepper: These are the basic seasonings that add flavor to your dressing. Kosher salt is a superb choice as it’s less salty than table salt and has a nice pop of flavor.
  • Optional sweetener: If you prefer a sweeter dressing, you can add a touch of agave syrup or honey to your vinaigrette.

Emulsifying Your Vinaigrette

The key to a great vinaigrette is emulsification, which is the process of incorporating the oil and vinegar together into a smooth and creamy texture. Here are some tips to help you emulsify your vinaigrette:

  • Use a whisk or blender to mix your ingredients together.
  • Add your vinegar or acid first, followed by your mustard and any other seasonings.
  • Slowly drizzle in your oil while whisking vigorously or blending on low speed.
  • If your vinaigrette separates, don’t worry! Simply whisk or blend it again before serving.

Choosing Your Vinegar and Oil

When it comes to choosing your vinegar and oil, it goes without saying that higher quality options will yield a better-tasting vinaigrette. While generic brands from Costco may be pretty great for everyday use, if you’re looking to impress, opt for higher quality varieties. Here are some things to keep in mind:

  • Lighter vinegars like rice vinegar work well with delicate greens, while bolder vinegars like sherry vinegar can stand up to heartier greens.
  • Extra-virgin olive oil is a classic choice, but if you’re not a fan of the slightly bitter taste, try a milder oil like avocado or grapeseed.
  • Walnut or hazelnut oil can add a nutty complexity to your vinaigrette, while sesame oil complements Asian-inspired dishes.

Bonus Tips

– Finely chop some oniony or salty ingredients like shallots, garlic, or capers to add extra flavor to your vinaigrette.

  • If your vinaigrette is too bitter, add a touch of agave syrup or honey to tame the bitterness.
  • If you’re looking for a creamier vinaigrette, add a dollop of plain Greek yogurt or sour cream.
  • Finally, don’t be afraid to experiment with different ingredients and ratios to find what works best for you!


Vinaigrette Vs Vinegar

Alright, folks, let’s talk about the difference between vinaigrette and vinegar. Now, I know what you’re thinking – “aren’t they the same thing?” Well, my dear friends, they are not. And let me tell you, confusing the two can lead to some disastrous results in the kitchen.

First off, let’s talk about vinegar. Vinegar is a pure and simple liquid made from fermented grapes. It’s got a dark brown color and a slightly sweet flavor that can add a little zing to any dish. Now, don’t go thinking that all vinegars are the same – there’s red wine vinegar, white wine vinegar, apple cider vinegar, and even coconut vinegar (yes, you read that right). Each one has its own unique flavor and can be used in different ways in cooking.

On the other hand, vinaigrette is a mixture of vinegar, oil, sugar, salt, and/or spices. It’s typically used as a salad dressing, but can also be used as a marinade or sauce. The key difference between vinegar and vinaigrette is that vinaigrette has oil in it, which gives it a smoother and creamier texture. Plus, the added ingredients can give it a whole range of flavors – from tangy and spicy to sweet and savory.

Now, here’s where things can get tricky. Some people use the terms “vinegar” and “vinaigrette” interchangeably, which can lead to some serious confusion in the kitchen. Imagine trying to make a salad dressing with just vinegar and no oil – it would be way too acidic and not very appetizing. Or, on the flip side, imagine trying to pickle some vegetables with a vinaigrette instead of pure vinegar – it just wouldn’t work.

So, to sum it up – vinegar is a pure liquid made from fermented grapes, while vinaigrette is a mixture of vinegar, oil, and other ingredients. They may sound similar, but they are definitely not the same thing. So, next time you’re in the kitchen, make sure you know which one you’re using – your taste buds will thank you.

Vinaigrette Vs Dressing

First off, let’s start with vinaigrette. This bad boy is a mixture of oil and acidic vinegar or lemon juice, enhanced with salt, herbs, and/or spices. It’s typically used as a salad dressing or marinade, and it’s one of the healthiest options out there. Why, you ask? Because it’s oil-based and contains heart-healthy fats like olive oil and nut oils. Plus, it doesn’t have any added sugar or salt.

Now, let’s move on to dressing. This is a more general term that encompasses any sauce or mixture that’s usually cold and used to coat salads, cold vegetables, fish, or meat dishes. Dressings can be creamy or not, and they come in all sorts of colors and flavors. You’ve got your French dressing, your American cuisine creamy dressing, your Italian dressing, and even your Catalina dressing (which, by the way, is trademarked by Kraft Foods).

So, what’s the difference between vinaigrette and dressing, you ask? Well, for starters, vinaigrette is always an emulsion, which means it’s a mixture of liquids that don’t normally combine (like oil and vinegar) that are temporarily combined through vigorous shaking. Dressings, on the other hand, can be emulsified or not. Creamy dressings are usually mayonnaise-based and contain yogurt, sour cream, buttermilk, or milk. And let’s be real, they’re not the healthiest option out there.

In conclusion, if you’re looking for a super healthy option for your salad, stick with vinaigrette. But if you’re feeling a little saucy and want to mix things up, go for a creamy dressing. Just be prepared to hit the gym afterwards.


Vinaigrette is a mixture of oil and vinegar typically used as a salad dressing. It’s a versatile dressing that can be used with any salad greens. It’s a perfect way to add flavor and texture to salads. I hope you’ve learned something new about this classic dressing.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.