Make It Yourself: Go-To Vinaigrette


Making your own salad dressing is the key to becoming a stronger cook: Master it and you’ll have the confidence to improvise other dishes. Store-bought dressings, even simple vinaigrettes, are often slicked with freaky stabilizers and excess sweeteners, which can overpower your greens. Once you graduate to the homemade stuff, you’ll never go back. This recipe is a combination of ingredients you almost always have on hand, and you can modify each batch to suit your mood. Try agave or maple syrup in place of the honey or add some freshly grated lemon zest for extra floral tang. Now go forth and emulsify.

Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
¾ cup


  • 1 shallot, finely chopped

  • 1 tablespoon Dijon or whole grain mustard

  • 1 teaspoon honey

  • 2 tablespoons lemon juice

  • ¼ cup red or white wine vinegar

  • ½ teaspoon Kosher salt

  • ½ teaspoon freshly ground pepper

  • cup olive oil


  1. Whisk together shallot, Dijon, honey, lemon juice, and vinegar in a medium bowl or shake up in a pint-sized jar; season with salt and pepper. Gradually whisk in olive oil until evenly combined; taste and adjust seasoning, adding more salt or pepper or lemon juice to your liking. (If using a jar, add oil, tightly seal lid, and shake until emulsified). Store vinaigrette in an airtight container or glass jar in the refrigerator for up to 1 week.

Nutrition Facts (per serving)

225 Calories
24g Fat
0g Protein
Nutrition Facts
Calories 225
% Daily Value *
Total Fat 24g 31%
Saturated Fat 3g 17%
Cholesterol 2mg 1%
Sodium 222mg 10%
Total Sugars 2g
Protein 0g

*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.

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