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2-Minute Vinaigrette

  • Author: Brook Hagen
  • Prep Time: 2 Minutes
  • Total Time: 2 minutes
  • Yield: 12 ounces 1x


Out of salad dressing, or just sick of paying for it? Make your own in 2 minutes with a few ingredients that you probably already have. It will be even better than the store-bought stuff!


  • 8 oz (1 Cup) Extra Virgin Olive Oil (or other oil of choice)
  • 4 oz (1/2 Cup) Balsamic or other vinegar
  • 2 oz (1/4 Cup) Dijon or grainy mustard
  • salt and/or pepper to taste


  1. Pour the oil and vinegar into a bottle or jar that has a leak proof lid.
  2. Add salt, pepper, and any other add-ons to the oil and vinegar.
  3. Put on the lid and shake until the ingredients are combined. (If you don’t have a leak proof lid, use a fork or whisk to stir.)
  4. Adjust any ingredients to taste.


  • Oil options: olive oil, sunflower oil, avocado, any oil that is a liquid at room temperature. Some oils may solidify in the refrigerator. If this happens, just let it sit out on the counter for a bit and/or shake vigorously.
  • Vinegar options: balsamic, red wine, other flavored vinegars, even lemon or lime juice (watch out – they’re sour!). I do not advise using white vinegar, especially at first – it’s too bitter.
  • Add-in ideas: Dijon mustard is my default. Also try maple syrup or honey, garlic, soy sauce, fruit juice, dried herbs and spices, the options are endless! I typically add a few tablespoons of mustard, about 1/2 tsp of garlic powder, and a few dashes of paprika to this recipe.
  • This recipe uses a 2:1 Oil-to-Vinegar ratio. For the classic 3:1 oil-to-vinegar ratio, use 8 oz (1 cup) of oil and just over 2 oz (1/3 cup) of vinegar.
  • Category: Dressings and Sauces
  • Method: No Cook


  • Serving Size: 2 Tbsp
  • Calories: 93
  • Sugar: 2
  • Sodium: 100
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

Keywords: vinaigrette, salad dressing, quick, dairy-free, vegan, gluten-free