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This easy vinaigrette recipe takes just 5 minutes to make with pantry ingredients! The zingy flavor makes it a go-to for any salad.

Vinaigrette Recipe
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Here’s a go-to dressing recipe that immediately takes any pile of greens to salad status: this easy Vinaigrette Recipe! It takes 5 minutes, uses pantry ingredients, and is ultra versatile for any type of salad: both vegetable-based or fruity. After years of monkeying around with what makes the best vinaigrette recipe, we think we’ve got it nailed. One bite of this zingy, creamy flavor and you’ll be singing it’s praises! Here’s what to know about this basic vinaigrette dressing.

Ingredients in this vinaigrette recipe

A vinaigrette is a salad dressing made of oil, vinegar or other acid, and flavorings. The standard ingredient ratio is 3 parts oil to 1 part acid, which is then whisked into a creamy emulsion (where the oil and vinegar don’t separate). There’s nothing worse than a watery salad dressing, and this ratio ensures the dressing clings perfectly to salad greens.

This vinaigrette recipe is our go-to because it uses only pantry ingredients and requires no chopping. That’s right: no squeezing a fresh lemon, no mincing garlic: nada! Just whisk together a few simple ingredients you’ve got in your pantry and fridge. The ingredients for this easy vinaigrette include:

  • White wine vinegar
  • Dijon mustard
  • Maple syrup or honey
  • Olive oil
  • Salt and pepper
Vinaigrette Recipe

How to make a vinaigrette: basic method

There are only a few tips for making this vinaigrette recipe: it’s quick and simple! The most important part of any dressing? Making a creamy, thick emulsion. In salad dressing terms, an emulsion is when the oil and vinegar (or other liquids) combine into a thick substance instead of staying separated. Here are a few notes on how to get a deliciously creamy, emulsified vinaigrette:

  • Use a medium-sized bowl. The bowl size does matter: it’s easier to whisk up an emulsion when you have more room for the whisk to agitate the liquids. (Trust us, small bowls and whisks make it harder.)
  • Use Dijon mustard. Don’t omit the Dijon: it’s a key element to achieving a smooth emulsion. (You can use this trick when you whip up other salad dressings!)
  • Drizzle the olive oil gradually. Add it one tablespoon at a time and then whisk it in until it’s incorporated completely. Once you get to the last tablespoon, you should have a thick, creamy dressing.

Storage info

This easy vinaigrette recipe makes ½ cup of dressing. If you don’t plan to use it all at once time, it’s very easy to store. This one technically can be stored in the pantry or at room temperature, since it doesn’t have fresh ingredients like garlic or fresh herbs. The advantage to this method? The vinaigrette doesn’t solidify in the refrigerator.

However, we tend to store homemade vinaigrette in the refrigerator: just in case! It stores beautifully for up to 2 weeks. Keep in mind that the dressing solidifies when cold, so bring it to room temperature before serving.

Vinaigrette recipe

More types of vinaigrette

There are many variations on a vinaigrette, the most popular being a Balsamic Vinaigrette made with balsamic vinegar. Here are some additional vinaigrette recipes to try:

Favorite salad recipes

Let us know in the comments below if you try this vinaigrette recipe, or one of these tasty variations. This one is a go-to we love on all sorts of salads. See below for some favorites!

This vinaigrette recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vinaigrette Recipe

Easy Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup 1x


This easy vinaigrette recipe takes just 5 minutes to make with pantry ingredients! The zingy flavor makes it a go-to for any salad.


  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper


  1. In a medium bowl, whisk the white wine vinegar, Dijon mustard, maple syrup or honey, and salt.
  2. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper. Serve immediately or refrigerate up to 2 weeks (it solidifies when cold, so bring to room temperature prior to serving).
  • Category: Dressing
  • Method: Whisked
  • Cuisine: Salad
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Carolyn Palmer says:

    I’m trying to stay as healthy as I can. I want to make my own dressings. I have found that distilled vinegar does not agree with my 80 year-old body now. I also have done research on it and found it to be not good for the body–for cleaning but not for consuming. Is there a Dijon mustard that does not have distilled vinegar in it? You both look very happy together. Thanks you for helping me with making my own salad dressings. God bless you both.

    1. Alex Overhiser says:

      I’m not sure, sorry!

  2. lad says:

    Excellent, never buying bottled dressing again. This was so easy and tasty. 5 stars all the way.

  3. Natalie says:

    I was looking for a vinaigrette and came upon your website. We have tried any other vinaigrette because my family absolutely loves your “Easy Vinaigrette ” recipe!

    I will sneek another this week and I’m sure they will love them all!


  4. Sonja Overhiser says:

    Let us know if you have any questions!