My homemade vinaigrette recipe and variations are a staple at our home, especially when entertaining guests. They’re easy to make and healthy to eat! Plus, these dressings are made with clean, all-natural ingredients. No toxic and inflammatory ingredients are allowed.
Our friends and family are always impressed by our delicious vinaigrettes, which surprises me because they are so simple to make. Our vinaigrettes are inspired by many of our salad recipes, which we particularly enjoy in the Summer. Our base vinaigrette recipe is great on everything, but be sure to try our variations! There’s a vinaigrette for everyone.
Table of Contents
All About Vinegars to Cook With
Vinegar is a staple ingredient in homemade vinaigrette recipe, no matter which variation you use, and it adds lovely acidity. All vinegar is not created equal, though, and some are absolutely horrible for you. Don’t include just any vinegar in your dressing! Here’s a “cheat sheet” to help you make the best decision for your family.
White Distilled: Colorless and sharp, white vinegar is made by the acid fermentation of distilled alcohol – distilled from assorted grains. We use this for cleaning and washing fruit and vegetables from the store.
Apple Cider Vinegar: Made from fermented apples, this vinegar has a slightly fruity flavor and a strong bite. The best quality of apple cider vinegar is raw and unfiltered.
This robust, brown vinegar holds up well with pungent greens and is especially good in marinades. Cider vinegar is the best all-around choice for everything and is exceptionally terrific in cold rice or pasta salads. We use this in many of our homemade dressings.
Red or White Wine Vinegar: Made from any number of red or white wines, this vinegar is full-bodied and perfect for dressing dark greens. Wine vinegars are ideal for mayonnaise and all kinds of salad dressings.
Wine vinegars are quite similar to wines, available in variations like red wine, rice wine, white wine, and many more. They are also used in many classic butter sauces, such as béarnaise, often made with white wine vinegar and served with fish. A dash of fine wine vinegar adds distinction to rich meat or game stews.
Balsamic: A dark, sweet, syrupy vinegar that originated in Italy. A little goes a long way! Use it on salads, in sauces, or drizzled over fresh fruit. My favorite way to enjoy balsamic vinegar is in my Fresh Tomato Salad. Yum!
Sugar-Free Salad Dressing Ingredients
There are a few other elements besides vinegar that make a good vinaigrette. You probably have most of these ingredients in your pantry! Here’s what you need to add to your shopping cart.
Olive Oil: Extra-virgin olive oil makes vinaigrettes silky smooth. Some olive oils on the market are so adulterated that nutritionally, they don’t resemble the real deal. I recommend purchasing the best olive oil that you can, as this is one area where you get what you pay for.
Olive oil is an excellent source of omega-3s, which can reduce inflammation. (1) When inflammation is left unchecked, it can lead to aches, pains, and even chronic illness. This vinaigrette is a tasty way to fight back!
Eggs: Eggs add so much creaminess to vinaigrettes. When added to olive oil and vinegar, they emulsify, which helps bind the dressing together. If you’re vegan, you can always use egg replacer and water. I’ve used both options with great results!
Herbes de Provence: This lovely blend of spices is made of rosemary, marjoram, thyme, oregano, and at times, lavender flowers. I use this in place of Italian seasoning as it doesn’t affect breast milk production like sage can. (2)
Artisanal Homemade Vinaigrette Recipe
This simple vinaigrette goes great with everything. Use it as a marinade or dressing; the sky is the limit!
- ¼ cup Bragg apple cider vinegar
- 1 cup extra-virgin olive oil
- 1 raw pasture-raised organic egg or ½ tablespoon egg replacer + 1⁄4 cup water
- 1 teaspoon organic Herbes de Provence
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅛ teaspoon freshly ground white pepper
- Pour the vinegar into a blender and blend on low. As the blender runs, slowly add olive oil in a steady stream. Process until the ingredients are thoroughly blended.
- Add egg and Herbes de Provence. Pulse until well blended. Season with salt and pepper to taste.
- Store in a glass jar.
Step One: Blend Oil and Vinegar
Pour the vinegar into a blender and blend on low. As the blender runs, slowly add the olive oil in a steady stream. Process until the ingredients are thoroughly blended.
Step Two: Add Egg and Seasoning
Add the egg, salt, pepper, and Herbes de Provence. Pulse until well blended. Store in a glass jar in the refrigerator.
DIY Vinaigrette Dressing Variations
Every so often, it’s fun to spice things up! Get creative and try one of our homemade vinaigrette recipe variations. There’s something for everyone.
Creamy Homemade Vinaigrette
This creamy vinaigrette recipe adds a gourmet touch to tuna salad, veggie wraps, and more! You’ll never believe it’s dairy-free.
- ¼ cup Bragg apple cider vinegar
- 1 cup extra-virgin olive oil
- 1 raw pasture-raised organic egg or ½ tablespoon egg replacer + 1⁄4 cup water
- 3 tablespoons organic unsweetened coconut milk yogurt
- 1 teaspoon organic Herbes de Provence
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅛ teaspoon freshly ground white pepper
- Pour the vinegar into a blender and blend on low. As the blender runs, slowly add olive oil in a steady stream. Process until the ingredients are thoroughly blended.
- Add egg, sea salt, pepper, yogurt, and Herbes de Provence. Pulse until well blended.
- Store in a glass jar.
Step One: Blend Vinegar and Olive Oil
Pour the vinegar into a blender and blend on low. As the blender runs, slowly add olive oil in a steady stream. Process until the ingredients are thoroughly blended.
Step Two: Add Yogurt
Add egg, sea salt, pepper, yogurt, and Herbes de Provence. Pulse until well blended
Store in a glass jar.
Sweet Homemade Vinaigrette
This sweet dressing is wonderful over fruit salad or served with a spinach and blueberry salad.
Use whatever fruit you have on hand. We love strawberries, raspberries, or even pitted cherries!
- 3 ounces fresh organic fruit (strawberries, raspberries, etc.)
- ¼ cup Bragg apple cider vinegar
- 1 cup extra-virgin olive oil
- ½ tablespoon egg replacer+ 1⁄4 cup water
- 2 tablespoons raw local organic honey
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅛ teaspoon freshly ground white pepper
- Organic poppy seeds (optional)
- Mint (optional)
- Place the fruit and vinegar into a blender and blend on low. As the blender runs, slowly add olive oil in a steady stream. Process until the ingredients are thoroughly blended.
- Add egg replacer and pulse until well blended. Then, add honey, sea salt, and pepper.
- Serve over fruit salad or mixed greens with fresh fruit and flowers. Store in a glass jar.
Step One: Create Dressing Base
Place the fruit and vinegar into a blender and blend on low. With the blender still running, slowly add the olive oil in a steady stream. Process until the ingredients are thoroughly blended.
Step Two: Add Honey
Add the egg replacer, and pulse until well blended. Then, add honey, sea salt, and pepper.
Step Three: Serve the Homemade Vinaigrette
Serve this delicious dressing over fruit salad or dark greens mixed with fruit. Store any leftovers in a glass jar. Enjoy!
