All Purpose Vinaigrette

It’s been a long time coming but I am finally sharing my recipe for my all time favorite all purpose vinaigrette! Perfect for salads or to brighten up any dish, this vinaigrette is tangy, a little sweet, and fruity. This homemade vinaigrette is always a hit and makes an appearance on my dinner table at least twice a week.

Nothing beats homemade when it comes to vinaigrettes. Not only are they significantly healthier, they taste better and also have a better consistency than store bought ones. I always have a jar of it in my fridge because we eat salads almost every day. I like this particular one because every bite of crisp greens tastes refreshing and cleansing. The recipe is also very quick to make – only whisking or shaking is required, and the ingredients are easy to find.

Ingredients Needed
- Alternative Ingredients
Making the Vinaigrette
Expert Cooking Tip
Storage
Frequently Asked Questions
How To Use The Vinaigrette

Ingredients Needed

Olive oil: Use a high quality olive oil for this vinaigrette as the fruity and peppery flavors will have a big impact on the overall result.
Apple cider vinegar: Apple cider vinegar has a fruity sweetness that doesn’t overpower the palate.
Lemon juice: A little lemon juice is needed to brighten up the taste and give it a cleansing effect.
Dijon mustard: Creamy dijon mustard adds a slight sharp and spicy taste.
Pure maple syrup: Pure maple syrup has so much more depth of flavor than pancake syrup. With pure maple syrup you get the full sweetness with woody and floral notes.
Dried parsley: Sprinkling a little dried parsley infuses the dressing with a little grassiness.
Salt and pepper: To season until you get the perfect balance of salty, tangy, and fruity.

Alternative Ingredients

I often make changes to my vinaigrette whenever I’m missing an ingredient or am looking to slightly alter the flavor. All of the ingredients listed below work really well with the vinaigrette and can be swapped around easily:

Instead of maple syrup: Use honey or cane sugar. You can also use monk fruit sweetener to make the vinaigrette sugar-free.
Instead of apple cider vinegar: Use plain rice wine vinegar, champagne vinegar, or white wine vinegar.
Instead of lemon: Use lime or yuzu. Do not use orange as it makes the vinaigrette too sweet.
Instead of dijon mustard: Use stone ground mustard. But keep in mind that the texture of the vinaigrette will not be smooth.
Instead of dried parsley: Use dried oregano or dried basil.

Making the Vinaigrette

There is only one step involved. Either whisk all the ingredients in a bowl, or shake the ingredients in a salad dressing shaker.

It cannot get any easier than that!

Expert Cooking Tip

Season properly: Seasoning is essential for bringing out the flavors of the dressing and making them pop. Using the right amount of salt is key to perfecting your vinaigrette. I suggest adding a little salt first and doing a taste test. Keep seasoning until you are happy with the taste.

Storage

Fridge: Store this all purpose vinaigrette in a salad dressing shaker, or a jar, and refrigerate for up to 2 weeks.

About freezing: What makes this vinaigrette so good is how fresh and cleansing it is. Because of that I don’t recommend freezing it as the texture might break and deteriorate.

Frequently Asked Questions

Can I leave the vinaigrette on the counter instead of putting it in the fridge?

You can if you are planning on using it in the next 2 to 3 days. Make sure it’s somewhere cool and away from direct sunlight. To keep it longer, please save it in the fridge.

Should I get a salad dressing shaker? Is it worth it?

I personally love my salad dressing shaker and use it all the time. If you make a lot of salads and like to make your own dressing, I would say it’s 100% worth every penny. I have been using the same one for years now because it’s the perfect size and never spills when I shake it.

How To Use The Vinaigrette

The vinaigrette can be used in different ways and with a variety of dishes. I personally use it most of the time as a salad dressing or to drizzle on top of fish. Other ways the vinaigrette can be used are:

As a sauce for sashimi or a crudo.
With roasted vegetables
With a rice bowl or grain bowl

Other homemade dressings you might like to try: Japanese sesame dressing, restaurant style Japanese vinaigrette, quick miso dressing, Japanese carrot ginger sauce, creamy tofu ginger dressing.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!