Simple Vinaigrette Recipe

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Facts

Active: 3 mins
Total: 3 mins
Makes: 1 cup vinaigrette

Rate & Comment


  • 3 tablespoons white wine vinegar or lemon juice
  • 1 tablespoon water
  • 4 teaspoons dijon mustard
  • 1/2 cup neutral oil (such as canola)
  • 1/4 cup flavored oil (such as extra-virgin olive oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

This Recipe Appears In