Basic Vinaigrette


U.S. Metric Ingredients
1 cup 250 mL Wine vinegar
1 tbsp 15 mL Salt
1 tsp 5 mL White pepper
3 cups 750 mL Salad oil, olive oil, or part salad oil and part olive oil



  1. Mix the vinegar, salt, and white pepper until the salt is dissolved.
  2. Using a wire whip, a mixing machine, or a blender, begin adding the oil a few drops at a time. Gradually increase the oil to a thin stream. (See discussion of temporary emulsions.)
  3. Mix again before using. (The best way to re-emulsify a separated vinaigrette is to put it in a blender and spin at high speed until it is recombined.)

Per 1 fl oz (29.57 mL): Calories, 180; Protein, 0 g; Fat, 21 g (100% cal.); Cholesterol, 0 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 220 mg.


Mustard Vinaigrette

Add 1–2 oz (30–60 g) prepared mustard (French or Dijon type) to the basic recipe. Mix with the vinegar in step 1.

Herbed Vinaigrette

Add to the basic recipe or to the Mustard Vinaigrette variation ½ cup or 1 oz (30 g) chopped parsley, 1 tsp (5 mL) chopped fresh basil, 1 tsp (5 mL) chopped fresh marjoram or oregano, and 2 tsp (10 mL) chopped chives. If fresh herbs are not available, use half their volume of dried herbs.

Lemon Vinaigrette

In place of the wine vinegar in the basic recipe or the Mustard Vinaigrette variation, use fl oz (75 mL) wine vinegar and fl oz (175 mL) fresh lemon juice.

Balsamic Vinaigrette

Use balsamic vinegar in place of half to three-quarters of the wine vinegar in the basic recipe.

Italian Dressing

Use all or part olive oil. Add to the basic recipe tsp (7 mL) minced garlic, 1 tbsp (15 mL) dried oregano, and ¼ cup (60 mL) chopped parsley.

Piquante Dressing

Add to the basic recipe 2 tsp (10 mL) dry mustard, 2 tbsp (30 mL) finely chopped onion, and 2 tsp (10 mL) paprika.

Chiffonade Dressing

Add to the basic recipe the following ingredients, all chopped fine: 2 hard-cooked eggs, 4 oz (125 g) cooked or canned red beets (drained), 2 tbsp (30 mL) chopped parsley, and 1 oz (30 g) onion or scallions.

Avocado Dressing

Add 1 lb (500 g) puréed avocado to the basic recipe or to Herbed Vinaigrette. Beat until smooth. Increase salt to taste.

Blue Cheese or Roquefort Vinaigrette

Mix 4 oz (125 g) crumbled blue cheese or Roquefort cheese and 4 fl oz (125 mL) heavy cream in a mixer with a paddle attachment or by hand in a stainless-steel bowl. Gradually beat in pt (750 mL) Basic Vinaigrette.