Homemade Everyday Vinaigrette
(When homemade counts)
This is the kind of recipe you make once—and then never buy bottled dressing again. It’s quick, flexible, and turns even a simple bowl of greens into something intentional.
Makes
About ¾ cup
What You’ll Need
½ cup olive oil
3 tablespoons red wine vinegar (or white balsamic)
1 teaspoon Dijon mustard
1–2 teaspoons honey or maple syrup (to taste)
1 small clove garlic, finely minced (optional)
Pinch of salt
Fresh cracked black pepper
How to Make It
Add all ingredients to a jar or small bowl.
Blend until smooth and lightly emulsified.
Taste and adjust—more honey if you like it mellow, more vinegar if you like it bright.
Store covered in the refrigerator for up to one week. Shake or blend again before using.
How We Use It
Everyday salads
Drizzled over roasted vegetables
Tossed with pasta salad
As a quick marinade for chicken or vegetables
Cozy Home & Heart Note
This is one of those quiet upgrades that doesn’t feel dramatic—but adds up. Fewer store-bought bottles, fewer last-minute trips, and more meals that feel finished.
Homemade doesn’t have to mean complicated. Sometimes it just means taking one extra step.
Raspberry Vinaigrette Variation
(No mustard needed)
Ingredients
½ cup olive oil
¼ cup fresh or frozen raspberries
3 tablespoons red wine vinegar or white balsamic
1–2 tablespoons honey or maple syrup
Pinch of salt
Fresh cracked black pepper (optional)
How to Make It
Add all ingredients to a jar or bowl.
Blend until smooth and lightly emulsified.
Taste and adjust sweetness or acidity.
Store in the fridge up to 5 days. Blend again before using.
