Modular Vinaigrette, Fancy Oil and Vinegar Dressing Your Way
Marty Martindale

How many times have you spent waaaaay toooo much on a bottled salad dressing, only to cruethave someone at the table look away when they were pouring and practically empty the whole expensive bottle onto one salad? Most bottled dressings contain too many chemicals, two much sugar and too much salt. Suggestion. Take up the homemade vinaigrette habit, make your own quickly, it’s healthier and you will save money

Vinaigrette is the old, fancy name for “gussied-up” oil and vinegar dressing, sometimes called an emulsion, because mustard and vinegar tend to thicken after you add oil to the mixture. Besides dressing our salads, all homemade vinaigrettes make excellent marinades for fish, meat, poultry and tasty sauces for fresh,  cooked vegetables.

A few of today’s popular salad dressings are below.

Blue cheese dressing
Caesar dressing
French dressing
Ginger dressing
Honey Dijon
Italian dressing
Russian dressing
Thousand Island dressing

It is possible to approximate the taste of these dressings with herbal, spice, flavoring or texturing additions to a basic vinaigrette dressing.

Vinaigrette method.

OILS (Use one, 2 to 3 parts, according to taste)

Olive oil
Corn oil
Coconut oil
Peanut oil
Grape seed oil
Walnut oil

ACIDS (Can mix 1 part)

White vinegar
Cider vinegar
Balsamic vinegar
Lemon juice
Lime juice
Wine vinegar
Sherry vinegar

Add small amounts of your choice of the following, to taste.


Garlic powder
Pinch of sugar
Salt & Pepper
Onion powder
Assorted herbs


Mustard (dry or wet)
Soy sauce
Citrus zest


Sour cream
Chopped pickles
Grated cheese
Crushed berries
Chopped bacon
Red pepper flakes
Crushed capers


  • Combine acid, mustard and seasonings first.
  • Mix vigorously with whisk, shake in covered jar or use immersion blender.
  • Add oil and textures.
  • Continue mixing.

Use within two days.

Below are foodsites with vinaigrette recipe suggestions.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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