Cookbooks On Repeat

Three Salad Dressings, Three Ways

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Three salad dressings, three methods on how to make them. Learn how to make dressings in a bowl, jar or a blender.
From left to right: Sherry Shallot Vinaigrette, Carrot Miso-Ginger, Lemon and Fresh Herb Dressing

One thing I get asked about is how to freestyle salad dressings and vinaigrettes. It’s something that’s pretty easy to do and once you start looking at recipes, you’ll definitely a formula. So with that, I’m going to give you three recipes for some of my favorite dressings and three different methods for how to make salad dressings. Perfect for meal preppers, holiday salads and just everyday dressing!

The Basics of Salad Dressings

Fresh lemon juice, herbs, garlic and honey make up the Lemon and Fresh Herb Dressing.
At its’ core, a dressing only needs oil and an acid. Everything else just enhances it.
(shown: The ingredients for Lemon and Fresh Herb Dressing)

Dressings are mainly two things: 1 part acid to 2 parts oil (1:2 ratio). Everything else is there for enhancement. Seasoning is important of course, so salt and pepper are great. To help create an emulsion (aka a blend of two different liquids), something like mustard or mayo works well. Herbs, chilies, ginger, soy sauce, garlic are all things that can enhance a dressing. Since homemade dressing has no commercial emulsifiers in them, they will likely always split after storing in the fridge. Just shake to re-emulsify after bringing to room temperature for 10 minutes.

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Salad Dressing Method #1: Hand Whisking

A great, everyday salad dressing. Sherry Shallot Vinaigrette is nice to keep in your fridge all the time to dress salads and grains.
Sherry Shallot Vinaigrette dresses a simple salad nicely!

A simple, reliable method of whisking oil into an acid to create an emulsion never fails. You don’t need any fancy equipment besides a bowl and a whisk. First, combine all your ingredients except the oil. Then, stream the oil in slowly while whisking the entire time. That’s it! Now you never have an excuse to use bottled dressings if you have oil and vinegar or lemons lying around the house.

Salad Dressing Method #2: Jar

Lemons and fresh herbs make this zingy, summery salad dressing. Great on grilled chicken and vegetables too. This may also be used as a marinade for meat and fish.
Lemon and Fresh Herb Dressing made in a jar.

I love this method because it pretty much means I have less washing up to do. Use a glass jar that you want to store your dressing in. With a jar, you don’t even need to measure. Add your acid, then top it off with two or three times the amount of oil. You’ll be able to see this while looking at the side of the jar. Add any other ingredients you desire, put the lid on and shake well! This creates a fantastic emulsion. Afterwards, just store the remainder of your jar dressing in the fridge. You’ll need to re-shake your dressing before using it again.

Salad Dressing Method #3: Blender

Carrots, ginger, rice vinegar and miso are blended together to create a sweet, gingery and tangy salad dressing. Perfect for dipping raw vegetables or summer rolls, on rice or noodle bowls or over salad greens.
Carrot Ginger-Miso Dressing made in a blender.

This last method is great if you have to do a large batch of dressing. This is mainly how I made salad dressings working in restaurants. Even if you’re not making a ginormous batch, a blender will give you an emulsion that will hold the longest and make it the “creamiest” looking. To make a classic vinaigrette in a blender, stream the oil in while blending. An immersion blender works great too for small batches. If you’re making a dressing that has chopped herbs or shallots, make sure you add those after the dressing has been blended, if you want to have them visible.

Carrots, shallots, ginger, miso and rice vinegar are blended together to make a delicious, sweet, tangy and gingery dressing. Perfect for dipping, rice bowls and noodles.
All the ingredients for Carrot Ginger-Miso Dressing.

My number one tip for making dressings and vinaigrettes is to taste, taste, TASTE. Can I emphasize this enough? It’s also better to taste test dressings with whatever you’ll be eating it with like a salad leaf or cucumber slice. Raw vegetables tend to dull down a dressing so it’s good to taste it this way. I tend to make my dressings with more acid (more like a 1:2 ratio of acid to oil). I like my dressings on the sharp side. Start with 1:3 ratio and try it out. You can ALWAYS add more acid. You can’t take it away. This is the same with salt. Season, taste and readjust as you go.

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Watch the video here!
Sherry Shallot Dressing is a great everyday, easy vinaigrette.
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4 from 3 votes

Sherry Shallot Vinaigrette

A great everyday salad dressing. Sharp sherry vinegar, dijon, olive oil and diced shallots create this classic dressing. This is a good one to have on hand all the time for quickly dressing salads and grains.
Keyword salad dressing, vinaigrettes
Servings 1 cup

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper, freshly ground
  • ¼ cup (60 ml) sherry vinegar
  • ½ cup (110 ml) olive oil
  • 2 tablespoons shallots, finely diced (or white or red onion)

Method

  • In a small bowl, combine all the ingredients except the olive oil and the shallots.
  • Whisk together to combine. While whisking, slowly stream in olive oil. Whisk until all the oil is incorporated. Add the shallots. Taste and adjust salt, vinegar or olive oil to your liking.

Notes

-sherry vinegar is very sharp so when you taste the dressing alone, it may seem very acidic. Taste it with whatever you’ll be eating it with, say a salad leaf, to gauge if it is too acidic or if it needs more. Add vinegar, 1 tablespoon at a time, to adjust.
-vinaigrette will keep in the fridge for 1 week.
-this will separate and the oil will solidify in the fridge. Remove from fridge 10 minutes before using and shake well to re-emulsify.
-another vinegar may be substituted like champagne, red wine or apple cider vinegar if sherry vinegar is not to your liking.
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4 from 3 votes

Lemon and Fresh Herb Dressing

Lemony and herbaceous, this is a great dressing for greek salads and grilled chicken. You can even use this one as a marinade for meat.
Keyword salad dressing, vinaigrettes

Ingredients

  • ¼ cup (60 ml) lemon juice (fresh squeezed, from 2 small lemons)
  • ½ cup (110 ml) olive oil
  • 1 teaspoon fresh oregano, finely chopped
  • 1½ tablespoons fresh dill, chopped
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ⅛ teaspoon pepper

Method

  • Combine everything in a jar with a lid. Close jar and shake well to combine.
  • If making in a bowl, combine everything except the oil. Whisk to combine. Slowly stream in olive oil, whisking to combine.
  • Taste and adjust for salt or acidity, as desired.

Notes

-any fresh herbs you prefer is fine here. Parsley, tarragon, basil and cilantro would all work great. 
-dressing keeps for 1 week in the refrigerator. 
-oil will solidify and dressing will separate in the fridge. Remove 10 minutes before using and shake well to re-emulsify.
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4 from 3 votes

Carrot Ginger-Miso Dressing

Carrots, ginger, miso and rice vinegar are blended together to create a tangy, sweet and sour dressing. This is a great one to use as a dip for cut up veggies and summer rolls or for topping rice bowls or asian noodle salads. Even kids will usually like this one!
Keyword asian dressing, blender dressings, vegan dressing
Servings 2 cups

Ingredients

  • 2 medium carrots, peeled and roughly chopped
  • ¼ cup shallot, roughly chopped
  • ¼ cup ginger, peeled and roughly chopped
  • ⅓ cup (75 ml) rice vinegar
  • ⅓ cup (75 ml) neutral oil (such as sunflower or canola)
  • ⅓ cup (75 ml) water
  • 2 tablespoons miso (white or red)
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon salt

Method

  • Combine everything in a blender. Blend until completely smooth. Taste and adjust sweetness, salt or vinegar, if needed.
  • Dressing keeps in the refrigerator for 1 week.

Notes

-Store in the refrigerator in an airtight container. Dressing will separate. Shake or stir well to recombine. 

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Salad dressings aren't hard to make at home! Here are three ways to make them and three recipes to start you out. So skip the bottled stuff and start enjoying homemade dressing.

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