Small Batch Vinaigrette (House Dressing)

Last updated on October 16th, 2025

It’s hard to beat garden-fresh greens tossed with fruity olive oil, fresh lemon and a mild vinegar. This Small Batch Vinaigrette is simple and light, and once you try making your own dressing at home, you’ll never want to buy it at the store again. 

This is my house dressing. It’s a recipe you can adapt easily using different kinds of oils, vinegars and mustards or other emulsifiers to make it your own. 

Here’s everything you’ll need to make this Small Batch Vinaigrette

• ½ cup + 2 tablespoons (150 grams) extra-virgin olive oil
• 4 teaspoons (20 grams) fresh lemon juice
• 1 tablespoon (15 grams) red wine vinegar
• 1 teaspoon (5 grams) Dijon or whole grain mustard
• Coarse salt and freshly ground black pepper

That’s it! Delicious as is, this is your starting point. Simply whisk or shake everything together and serve.

Variations & substitutions

Olive Oil: The best substitute depends on your preference. Consider a neutral oil like grapeseed or avocado oil. For a creamy version, try blending with tahini, avocado, crème fraiche or Greek yogurt (start by reducing the quantity by half then adjust for consistency).     

Vinegar: Substitute apple cider, rice wine or sherry vinegar in place of the white balsamic.

Mustard: The mustard acts as an emulsifier to blend the oil and vinegar. You can use Dijon or whole-grain mustard or a combination of both, or substitute either honey or mayonnaise depending on your desired flavour profile.

Herbs & Seasonings: Half a teaspoon finely chopped basil, dill, rosemary, thyme, tarragon or oregano would all be delicious here. If adding garlic, grate or mince 1 whole clove. Try juicing an orange into it to make a citrus vinaigrette!  

Drizzle this Small Batch Vinaigrette over roasted veggies, bulgar or farro salad, fish, steak or roast chicken. Double it to make a large batch for easy meals through the week!  

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Small Batch Vinaigrette (House Dressing)

This recipe can be adapted easily using different kinds of oils, vinegars and mustards to make it your own. Double it to make a large batch for easy meals through the week!

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Prep Time:5 minutes mins

Course: Condiment

Keyword: salad dressing, small batch, vinaigrette

Servings: 4 or about 3/4 cup

Equipment

• Mixing bowl
• Small whisk
• 10 oz wide mouth mason jars

Ingredients

• ½ cup + 2 tablespoons extra-virgin olive oil
• 4 teaspoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Coarse salt and freshly ground black pepper

US Customary – Metric

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Instructions

• Whisk olive oil, lemon juice, red wine vinegar and Dijon together in a bowl or shake in a jar. Once fully emulsified, season with salt and pepper to taste and enjoy!

Notes

Olive Oil: The best substitute depends on your preference. Consider a neutral oil like grapeseed or avocado oil. For a creamy version, try blending with tahini, avocado, crème fraiche or Greek yogurt (start by reducing the quantity by half then adjust for consistency).

Vinegar: Substitute apple cider, rice wine or sherry vinegar in place of the white balsamic.

Mustard: The mustard acts as an emulsifier to blend the oil and vinegar. You can use Dijon or whole-grain mustard or a combination of both, or substitute either honey or mayonnaise depending on your desired flavour profile.

Herbs & Seasonings: Half a teaspoon finely chopped basil, dill, rosemary, thyme, tarragon or oregano would all be delicious here. If adding garlic, grate or mince 1 whole clove. Try juicing an orange into it to make a citrus vinaigrette!  

Storage: Cover and refrigerate remaining dressing for up to 2 weeks.