A vinaigrette is not just oil and vinegar stirred haphazardly.It's a simple emulsion that allows for endless variations with citrus fruits, spices, herbs, nuts, mustard, yogurt, and even fresh fruit. We also offer creamy and light alternatives like yogurt, Caesar, or pink dressings, as well as options with Asian and sweet-and-sour touches, and healthy seasonings that elevate any recipe.
What is a vinaigrette and how is it made?
The basic formula It consists of a fat (usually extra virgin olive oil), an acidic component (vinegar or citrus juice), and seasoning (salt, pepper, and aromatics). The most common ratio for a balanced result is 3 parts oil to 1 part vinegar, adjusting to taste for a milder or spicier flavor.
Essential ingredients and variationsThe ideal oil is a good extra virgin (Arbequina, Picual, Hojiblanca, or Empeltre, among others), although you can use a mild oil if you don't want it to overpower the other flavors. The acid can come from wine, sherry, apple, balsamic, or citrus fruits (lemon, lime, orange). Mustard is acceptable to help emulsify, as are herbs (parsley, basil, chives), spices (cumin, pepper), pickles, or even crushed fruit.
Proportions, technique, and tricks that make the difference
Shake in a lidded container Whisking helps the sauce emulsify and become smooth. Another home trick: first add salt and vinegar (or citrus juice) to dissolve the salt, and then slowly drizzle in the oil while whisking vigorously.
How to correct and adjustIf you add too much acid, a little honey will soften the blow; if you're using already salted ingredients (soy, anchovies, capers, gherkins), reduce or eliminate the salt. When using lemon, mix it with the vinegar first so it blends better, and don't forget that letting herbs, shallots, or garlic steep in the acid for a few minutes will round out their flavor.
Classic and everyday vinaigrettes
Classical enrichedIt starts with a 3:1 base and adds chopped scallions, garlic, tomato, bell pepper, parsley, oregano, sesame seeds, or cilantro. It goes wonderfully with leafy greens or cooked vegetables like asparagus and leeks; it even works with crumbled hard-boiled egg yolk and a mild cheese.
French with shallotCombine mild olive oil (approx. 130 ml) with white wine vinegar (about 30 ml), finely chopped shallot, a teaspoon of Dijon mustard, salt, and pepper. Let the shallot marinate in the vinegar for half an hour, then emulsify. It's delicious in leafy salads, potato salad, leek salad, or with tomatoes and anchovies.
Lemon and garlic, fresh and aromaticThe juice of 1 lemon, 1 finely chopped garlic clove, 2 tablespoons of mustard, salt, pepper, and extra virgin olive oil to taste. It's delicious with lettuce, spinach, or arugula; try it with cucumber, cherry tomatoes, and feta cheese.
Mustard in a jarIn a jar with a lid, combine oil, vinegar, salt, pepper, and a generous splash of mustard. Shake until emulsified. The more mustard, the thicker the sauce. Delicious with chicken saladsCheeses and bitter greens like endive or escarole. If you want to soften it, add a touch of honey.
Orange, versatile and citrusyOrange juice with a squeeze of lemon, 2 tablespoons of Dijon mustard, salt, pepper, and oil. It works with leafy greens, legumes, or seafood; pair it with avocado, soft cheeses, and grilled shrimp.
Of honey, the bittersweet winnerVinegar, honey, olive oil, salt, and pepper. It rounds out salads with nuts, apple, or goat cheese and is perfect for adding balanced sweetness.
Soy with a touch of sesame1 part oil, 1 part soy sauce, 1 part water, and 1/2 part balsamic vinegar; add sesame seeds and, if you like, ground ginger. It's ideal for rice salads or with chicken, giving them an Asian flair.
Cilantro and lemon1 cup of lemon juice, a good bunch of cilantro, 1 tablespoon of mustard, a splash of vinegar, half a cup of oil, salt, and a touch of sweetness (sugar or jam). Blend if you want a smooth texture. Aromatic and perfect with pasta salads or tuna dishes.
Hibiscus flower, different and vibrantSimmer the juice of 5 oranges and 2 lemons with 4 tablespoons of sugar and a splash of vinegar over medium heat. Add hibiscus flowers until they dissolve, let it cool, and then add mustard, oil, and pepper. The result is a light, diuretic drink with an unusual flavor.
With spices, butter and nuts
Cumin with garlic2 cloves of garlic, 4 tablespoons of oil, 2 tablespoons of vinegar, 2 teaspoons of ground cumin, and salt. Crush the garlic and mix everything until well combined. It goes great with roasted vegetables or legumes.
Browned butter with DijonBrown 50g of butter over low heat until hazelnut brown, mix 3 parts of that butter with 1 part vinegar and 1 part Dijon mustard; adjust salt and pepper and add fresh herbs (cilantro, parsley, chives). It's amazing with warm vegetables and grilled dishes.
Mixed nutsIn a mortar, crush 25g of almonds and 25g of walnuts until they are in pieces; add 6 tablespoons of oil, 2 tablespoons of vinegar, salt, and pepper. Crunchy and flavorful for leafy greens or white fish.
Pistachios with sherryChop 15 pistachios, add 6 tablespoons of extra virgin olive oil, 2 tablespoons of sherry vinegar, salt and pepper. Emulsify and it's ready. Pairs well with green beans. potato and salmon or with warm salads.
With fruit: freshness, color and vitamins
Spiced papayaIngredients: half a fruit, 20g black sesame seeds, 50ml oil, 20ml white wine vinegar, 25ml water, and salt. Blend until thick and finish with the sesame seeds. It goes wonderfully with smoked foods or seafood.
Concentrated strawberry: crush 100g of strawberries with 1 tablespoon of sugar, add 125ml of balsamic white vinegar and let it sit for 1 hour; strain and emulsify with 5 tablespoons of oil. It can be stored in the refrigerator for up to 10 days. And it's great with cheeses, tomatoes, or even tempura.
Creamy mango: half a ripe mango, 100g of oil, 30g of apple cider vinegar or Modena balsamic reduction, and salt. Blend until smooth. Serve with salads with cured ham or duck breast.
Grated orange and balsamicExtra virgin olive oil, balsamic vinegar, salt, pepper, and grated orange zest. It's fantastic with braised lettuce hearts or roasted vegetables.
Variants worth trying: peach with basil, kiwi, raspberry, kiwano with ginger and sesame, plus citrus combinations like lime with honey. These blends sweeten smoked, cured, and bitter dishes.bringing summer freshness.
Of vegetables and greens
Very green parsleyChop a fresh sprig and mix it with 5 tablespoons of oil, 1 tablespoon of sherry vinegar, salt and pepper; add the oil in a thin stream to emulsify. Aromatic and very light.
Crispy celery: half a spring onion, 5 gherkins, half a stalk of celery and half a tomato, all finely chopped; add 3 parts oil to 1 part vinegar, salt and pepper. Perfect for hearty salads or as a vinaigrette for cooked fish.
Marinated eggplantCook half a kilo of chopped eggplant with garlic, salt and a splash of vinegar; drain, cool and mix with 3 tablespoons of oil, a little more vinegar, 250 g of diced onion and tomato, 1 pepper and finely chopped parsley. Let it rest well chilled for a couple of hours.
Macerated mild tomatoTwo firm tomatoes, a small spring onion, and finely chopped gherkins with 250 ml of oil and 50 ml of sherry vinegar. Let it marinate overnight so the vinegar can work its magic and enhance the flavors.
Asian and spicy touches
Wasabi with riceRice vinegar, mild extra virgin olive oil, soy sauce, a pinch of sugar, and wasabi paste to taste. Emulsify and gradually reduce the spiciness. It pairs well with breaded, glazed, or simply grilled white meats..
Chang-style octovinaigretteCombine mild soy sauce (about 30 ml), rice vinegar or a mild blend, sunflower oil (1 tablespoon), sugar (1,5 tablespoons), finely chopped ginger and garlic, a dash of sesame oil, and chili to taste. Let it rest for a couple of hours to allow the flavors to meld. It goes wonderfully with octopus, crispy chicken wings, or a cucumber and peanut salad.
Mexico in the bowlTurn pico de gallo into a vinaigrette by adding oil. Chop 3 meaty tomatoes, half a red onion, and a handful of cilantro with 35 ml of lime juice and 100 ml of oil; adjust the salt and spiciness. It's great with pasta, legumes, or potatoes with tuna, sardines, or fresh cheese.
Sesame, miso and peanut: sesame seeds, 50g of unevenly chopped peanuts, half a clove of garlic, very finely chopped fresh ginger, 40ml of soy sauce, 80ml of mild oil, 30ml of wine vinegar and half a teaspoon of sugar. Tastiest from one day to the nextUse it in cold noodles with cucumber or quick stir-fries.
Sweet chili and limeMix 50 ml sweet chili sauce, 80 ml mild oil, 40 ml lime juice, ground coriander and cumin seeds, and salt to taste. Top with grated carrot, cooked prawns, or avocado toast. Read more about the importance of spiciness in the kitchen.
Bittersweet that make you fall in love
Molasses with a balsamic touch: half a teaspoon of Dijon mustard, 1 teaspoon of balsamic vinegar, a squeeze of lemon juice, 1 heaped tablespoon of molasses, 3 tablespoons of extra virgin olive oil, salt and pepper. Whisk gently until smooth. Adds shine to salads with nuts and cheeses.
Classic Honey: Dijon mustard (1 tablespoon), light honey (1), brown sugar (1 teaspoon), extra virgin olive oil (70 ml), white vinegar (40 ml) and salt. Simple, balanced and very versatile.
Creamy sauces and dressing alternatives
Pink sauceA balance of mayonnaise, ketchup, a touch of sugar, and a dash of whiskey. It enhances cold seafood dishes like crab, shrimp, or seafood salad; you'll also find ideas in sauces for your meat and fish dishes.
Caesar, creamy and tasty: key in its namesake salad, but it also works with hard-boiled eggs, chicken, or cheeses. Its enveloping texture offers a lot of possibilities. beyond romaine lettuce.
Yogurt your wayA Greek yogurt base with salt, pepper, oil, and a mild acid. Flavor with dill, mint, parsley, curry, sun-dried tomatoes, or pickles; avoid soy in this combination. Light and perfect for legumes or cold pasta.
Light ranch with yogurtReduced-fat version with yogurt, dried herbs (dill, chives), garlic powder, lemon juice, a drizzle of oil, and salt. Ideal for dipping crudités and dressing salads.
Basil sauceEmulsified with extra virgin olive oil, fresh leaves, garlic, and a touch of vinegar or lemon. Works as a fresh sauce for salads with tomato or cold pasta.
Pesto more fluid: basil, pine nuts, garlic and cheese with more oil for dressing texture, or less cheese to lighten it up. It's fantastic with vegetables and warm salads..
Olive and anchovy dressingBlend pitted black olives with anchovies, capers, lemon, and extra virgin olive oil; soften with a tablespoon of mayonnaise if you want to reduce the saltiness. Perfect for rice, pasta, or crunchy greens.
Homemade sweet and sour dressing for saladsCaramelize orange juice with sugar, add mild extra virgin olive oil, white vinegar, and a touch of soy sauce. It gives an oriental twist to cold vegetables and pasta.
Seafood saladChop hard-boiled egg, red and green peppers, tomato, and spring onion; bind with extra virgin olive oil and white vinegar, salt, pepper, and parsley. Add the egg at the end so it doesn't break.
Tahini with lemon and garlic6 tablespoons of tahini, 3 cloves of garlic (germ removed), 110 ml of lemon juice, and salt. Blend for one minute and you'll have a versatile white sauce perfect for potato salads, tomato salads, or kebabs.
Egg yolk, gherkins and a touch of cayenne pepperPass the egg yolks through a fine sieve, chop the egg whites, and mix with gherkins, extra virgin olive oil (80 ml), sherry vinegar (40 ml), salt, and cayenne pepper flakes. Dress up some preserved leeks or asparagus.
Worcestershire sauce as a shortcut: replace some of the vinegar and salt with Worcestershire sauce (one teaspoon for every tablespoon of oil), which adds depth, a touch of anchovy and tamarind. Round on top of tomato, eggs or finely chopped cabbage.
More tasty ideas from around the world
Japanese onionGrated or finely chopped onion with soy sauce, mild vinegar, sunflower oil, and sesame seeds. Blended until smooth, it's a surprising addition to leafy salads and tofu.
Creole sauce for vegetablesOnion, bell peppers, tomato, garlic, vinegar, and extra virgin olive oil; you can blend it to use as a dressing. It's fantastic on grilled vegetables.
Red sauce with chiliesGarlic, onion, tomato, chilies, and olive oil. Adjust the spiciness and thin with more oil to use as a dressing.
Apricot chutney: cook rehydrated dried apricots; separately, heat vinegar, sugar, grated ginger, garlic, red pepper and salt to syrup point; mix with the crushed fruit and keep warm to create a vacuum seal. Pairs well with cold cuts, cheeses, and salads with great personality.
Healthy seasonings and recommended oils
Spices that boost healthTurmeric with pepper (improves curcumin absorption), cinnamon, garlic, and ginger provide antioxidants and beneficial effects. Herbs (thyme, parsley, bay leaf, rosemary, chives, sage) add aroma and help reduce salt.
EVOO, the king of dressingIntense or single-varietal blends of arbequina or empeltre provide softer profiles; those from early harvest concentrate aromas. Choose according to the dish: mild so as not to overpower, powerful for grilled vegetables or robust salads.
Uses and pairings: where each dressing shines
Green leaves and crunchy mixesLemon and garlic vinaigrette with feta or French vinaigrette with shallots are always a safe bet. Honey vinaigrette pairs beautifully with walnuts and goat cheese; orange vinaigrette brightens up prawns and avocado.
Legumes, pasta and riceClassic or cumin mustard brings chickpeas and lentils to life; discover recipes in our legume saladsSoy sauce with sesame goes wonderfully with cold rice dishes and chicken salads; creamy yogurt is a hit with pasta and legumes with vegetables.
Warm or roasted vegetables: browned butter with Dijon embraces artichokes or pumpkin; the Creole or Japanese onion butter dresses up grilled dishes; the mild macerated tomato butter enhances hearts of lettuce and cold vegetables.
For dipping and finishing dishesTahini with lemon, light ranch, and yogurt sauce work well with crudités and bowls; a dollop of nut or Worcestershire vinaigrette on cold soups or toast makes all the difference. A jar in the fridge saves your dinners with tomatoes, olives and good bread.
This repertoire brings together essential formulas, creative twists, and cooking tricks. So you can adapt each dressing to your pantry and your taste: from the most basic 3:1 to combinations with fruit, spices and creamy sauces, including Asian and sweet and sour options, which will help you control acidity, salt and emulsion so that your salads, vegetables, meats and fish gain in flavor and texture effortlessly.