by: Max M Rasmussen

Vinaigrette - oil and vinegar dressing

Vinaigrette is a very simple dressing. It is one of the recipes you must be able to make. It can be used for: tomato salad, lettuce salad, potato salad, pasta salad, bean salad and any salad you can think of. OK, maybe not fruit salad, but it can be varied indefinitely with spices, herbs and other condiments.

Simple vinaigrette - Max M Rasmussen


  • 1/4 cup (½ dl) acid (lemon juice, vinegar or balsamic vinegar)
  • 3/4 to 1 cup (1½ dl) oil (typical olive oil)
  • 1 tsp mustard
  • 1 tsp salt
  • 1 tsp coarsely chopped pepper (optional)
  • herbs and other flavors according to taste. (optional)


Whisk the mustard into the acid.

Whisk in the oil until it is creamy and smooth.


The recipe is generally 1 part acid to 3-4 parts oil, and a little mustard to make it creamy. I guess  you could use egg yolk if you don't like mustard. That would make it into a runny mayonnaise.

On top of that, you can add whatever additional ingredients you like:

Additional ingredients ideas

  • 1 tbsp honey
  • 1 clove grated or crushed garlic
  • Chopped capers
  • 10 g (1/3 oz) herbs (1 bundle) parsley, dill, coriander, garlic, estragon, chervil, oregano, thyme, basil, or whatever you have of fresh or frozen herbs. You can basically mix the ones you want to what you think fits the dish you are making. You can use dried herbs, but then the dressing must rest a little longer to spread the flavors.
  • Finely chopped onions, spring onions, shallot, olives or chopped tomatoes.