Soy 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 Details

Soy Vinaigrette Recipe

Active 3 mins
Total 3 mins
Serves 8 servings
Makes 1 cup


  • 2 tablespoons sherry vinegar

  • 2 tablespoons white vinegar

  • 1 tablespoon soy sauce

  • 4 teaspoons Dijon mustard

  • 1/2 cup canola oil

  • 1 small shallot, finely minced (about 1 tablespoon)

  • 1 clove garlic, microplaned (about 1 teaspoon)

  • 1/4 cup 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.

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Nutrition Facts (per serving)
186 Calories
20g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 186
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)