Basic Vinaigrette

Vinaigrette isn’t just a mix of oil and vinegar; it’s actually a pretty specific equation. Technically, it’s an emulsion of one part acid, three parts fat, plus your flavoring. Acids can be any kind of vinegar or citrus juice. Fats are usually some kind of oil, but you can also use a homemade mayonnaise for a creamier dressing. Common emulsifiers include garlic, mustard, and eggs, although you don’t have to use an emulsifier—just shake it up and serve!

Vinaigrettes are another Whole30 cooking staple. They’re great on salads, sure, but also make for delicious marinades and dressings for meat, seafood and vegetables.

For easy clean up, emulsify vinaigrette the old-fashioned way—by hand! Place all ingredients in a glass container with a lid and shake until well blended, or add to a mixing bowl and whisk until combined. If you’d rather, however, you can use a blender or food processor to do the mixing for you.

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basic vinaigrette

Makes 1 cup

Prep Time: 5 minutes

• ¼ cup white wine or apple cider vinegar
• ¾ cup extra-virgin olive oil
• ¼ teaspoon salt
• ½ teaspoon black pepper

Serve your vinaigrette right away, or make ahead of time and store in the refrigerator. If the mixture separates, just whisk or shake before serving. Homemade salad dressings using fresh ingredients (like garlic or herbs) will keep in the refrigerator for up to 2 to 3 days. The olive oil will harden and get cloudy in the cold, so if your dressing has been in the fridge overnight, take it out ahead of time, let it come to room temperature, and shake it up before serving.

Place the vinegar in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust seasoning with the salt and pepper.

✪Pro Tip You can change up our Basic Vinaigrette any number of ways to create a variety of different flavors. For inspiration, see Vinaigrette Variations.