Source: Stop and Smell the Rosemary

Basic Vinaigrette with Variations
Feel free to experiment with any of these exciting variations.
Serves: varies
Prep Time: 5 minutes
Cook Time: 0 minutes


1/3 cup vinegar, or fresh lemon or lime juice, or a combination of vinegar and citrus juice
1 teaspoon sugar, (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil

Basic Vinaigrette: Blend vinegar or juice, sugar (if desired), salt, and pepper in a food processor. With the machine running, add the oil in a thin steady stream until emulsified (incorporated).

You can also make the vinaigrette by hand. Combine the vinegar and seasonings in a bowl. Whisking constantly, add the oil in a steady stream until the vinaigrette is emulsified.

Use the vinaigrette immediately or let sit at room temperature for up to 10 hours.

Whisk before using.

Using this Basic Vinaigrette recipe, try the following substitutions or additions for variation:

Orange Vinaigrette: Use equal parts sherry and balsamic vinegars. Add 1 tablespoon orange-flavored liqueur, 2 tablespoons fresh orange juice, and 1 tablespoon minced fresh thyme. Use light olive oil.

Berry Vinaigrette: Use blueberry, raspberry, or strawberry-flavored vinegar. Add a little ground cinnamon and 1/4 cup crushed fresh or frozen berries (same as the flavor of the vinegar). Use equal parts olive oil and vegetable oil. Blend in a food processor or blender.

Cheese Vinaigrette: Stir in 3 tablespoons crumbled blue cheese, goat cheese, or freshly grated Parmesan cheese.

Mustard Vinaigrette: Use balsamic vinegar, wine vinegar, or fresh lemon juice. Add 1 tablespoon Dijon mustard and 2 cloves garlic. Include sugar. Use extra virgin olive oil.

Curried Vinaigrette: Use fresh lemon juice. Add 1 teaspoon freshly grated ginger, 1 teaspoon minced garlic, 1 teaspoon curry powder, and 1/2 teaspoon dry mustard. Use vegetable oil.