8 Homemade Vinaigrettes That’ll Make You Forget Bottled Dressing Ever Existed

Okay, real talk—how many bottles of half-used dressing are currently chilling in the back of your fridge, all with, like, one weird crusty ring around the cap? If you’re anything like me, there’s at least three. And if you’re really like me, you’ve stood there, fridge door open, thinking, “Why do these all taste kinda…off?”

Here’s the truth nobody tells you: vinaigrette is stupid easy to make at home. And better. Like, way better.

Honestly, once you start making your own, the bottled stuff starts tasting like sadness and corn syrup.

Let me walk you through it—no fancy tools, no chef-y language, just real ingredients and a whisk (or a jar and some strong forearms).

Wait… What Even Is Vinaigrette?

It’s just a mix of:

• Acid (like vinegar or lemon juice)

• Oil (olive oil is queen, but others work)

• Stuff that makes it taste good (mustard, honey, garlic, herbs—whatever’s hanging around)

Shake it up, pour it over some greens, and boom—salad that doesn’t feel like punishment.

1. Lemon Vinaigrette

Bright, punchy, goes with everything—like the white t-shirt of dressings.

What you need:

• Juice of 2 lemons

• 1/2 cup olive oil

• 1 tsp Dijon mustard

• 1/2 tsp sea salt

• Cracked black pepper

How to:
Whisk lemon juice + mustard. Drizzle in oil slowly while whisking like your life depends on it. Add salt and pepper. Taste it. Adjust if it needs more zip or mellow.

2. Honey Mustard Vinaigrette

It’s like that dipping sauce you secretly love… but grown-up.

What you need:

• 2 tbsp honey

• 2 tbsp Dijon mustard

• 1/4 cup apple cider vinegar

• 1/3 cup olive oil

• Salt & pepper

How to:
Mix it all together. That’s it. No steps. No drama. Shake in a jar or whisk in a bowl.

3. Creamy Balsamic Vinaigrette

Thick, tangy, and just a tiny bit sweet—like your favorite aunt.

What you need:

• 1/4 cup balsamic vinegar

• 1/2 cup olive oil

• 1 tbsp Greek yogurt or mayo

• 1 tsp honey

• Salt & pepper

How to:
Whisk balsamic, yogurt, and honey. Add oil slowly. Stir ‘til creamy. Dip your pinky in and taste—you’ll know when it’s right.

4. Asian Sesame Vinaigrette

Goes with slaws, grain bowls, or honestly just spooned over cold noodles.

What you need:

• 3 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 2 tbsp olive oil

• 1 tsp honey

• 1 tsp fresh grated ginger

• Sesame seeds (optional but so good)

How to:
Shake it all up in a jar. Add sesame seeds at the end if you want to feel fancy.

5. Garlic Herb Vinaigrette

Tastes like your backyard herb garden threw a party.

What you need:

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 2 garlic cloves, minced

• 1 tbsp each parsley + basil

• 1 tsp oregano (fresh or dried)

• Salt & pepper

How to:
Throw it all in a bowl. Whisk like you mean it. Let it sit for 10 minutes so the garlic chills out a bit. Drizzle on everything.

6. Raspberry Vinaigrette

Sounds fancy, tastes like summer, looks like pink lemonade.

What you need:

• 1/2 cup fresh or frozen raspberries

• 1/4 cup white wine vinegar

• 1/3 cup olive oil

• 1 tbsp honey

• Pinch of salt

How to:
Blend it all up. If the seeds drive you nuts, strain it. Drizzle over spinach, goat cheese, and nuts. Thank me later.

7. Spicy Cilantro Lime Vinaigrette

For taco salad nights and anything involving grilled corn.

What you need:

• 1 cup cilantro (stems are fine, we’re not fancy)

• Juice of 2 limes

• 1/3 cup olive oil

• 1 jalapeño (seeded if you’re a spice wimp)

• 1 garlic clove

• Salt

How to:
Blend it all. Taste it. If it makes your mouth tingle a little, you nailed it.

8. Orange Ginger Vinaigrette

Sweet, citrusy, with a hint of warmth—like a hug from someone who wears linen.

What you need:

• 1/3 cup fresh orange juice

• 1 tbsp grated ginger

• 2 tbsp rice vinegar

• 1/3 cup olive oil

• 1 tbsp honey

• Pinch of salt

How to:
Whisk. Shake. Whatever works. This one’s great on salads with shrimp, avocado, or anything that sounds like it should be served on a beach.

torage Tips (or: What to Do with the Extra)

• Store in a clean jar with a lid. Mason jars = perfect.

• Shake before using—oil and vinegar don’t stay friends for long.

• Keep in the fridge for up to a week. Some will last longer, but trust your nose.

• Write the date on the lid… if you’re the kind of person who does that. (I aspire to be.)

Last Thought Before You Go Make One

Look, I get it. Life is busy. Some nights you’re lucky just to get everyone fed and keep the dog from licking the butter dish. But making your own vinaigrette? It’s one of those little things that makes you feel like you’ve got your life together—even if you’re still wearing socks with holes in them.

Try one. Or all eight. Mix ‘em, tweak ‘em, make ‘em yours. Just promise me this: don’t go back to the sad bottle of gloopy ranch unless it’s truly an emergency.

You deserve better dressing, babe.