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salad dressing chart to make Italian, Southwest, Asian and French Style dressings.
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How to Make Homemade Salad Dressing from Scratch (includes easy reference chart!)

Learn how to make homemade salad dressing using easy ratios and ingredients. You'll be making everything from French vinaigrettes to Italian and Southwest salad dressings from ingredients you already have in your pantry and spice drawer. Includes easy mix and match chart!
Course Salad
Cuisine All, American, French, Italian, Mediterranean, Southwest; Tex-Mex
5 minutes
Total Time 5 minutes
Author Lori Murphy

Ingredients

  • ⅓ cup oil
  • 2 Tablespoons emulsifier
  • ¼-⅓ cup acid
  • 1 teaspoon seasoning oregano, thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions

  • Combine the acid, emulsifier, and sugar if using in a glass measuring cup. Slowly pour the oil in a steady stream while whisking continuously whisking. Add the spices and sugar and correct for seasoning. 
    salad dressing chart to make Italian, Southwest, Asian and French Style dressings.

Notes

Oil Options
    • Olive, canola, sunflower seed, sesame, grapeseed, peanut, avocado
    • mayonnaise, sour cream, or buttermilk
Emulsifier options
    • egg yolks
    • mayonnaise (or yogurt, sour cream)
    • mustard
    • honey
    • tahini
    • aquafaba - the liquid from a can of chickpeas
    • tomato paste 
Acid Options
    • vinegar - white, balsamic, white balsamic, apple cider, rice, champagne
    • citrus juices - lemon, lime, grapefruit, oranges
    • pickled juices - juice from a pickle jar among others!
Seasoning Variations
  • Level I
    • salt and pepper
    • garlic (fresh is preferred but powder and salt are cool)
  • Level II:
      • your favorite hot sauce
      • worcestershire sauce
      • dried herbs like oregano, thyme, dill
      • ginger
      • Spices like chili powder, cumin,
      • sugar, brown sugar
Blending Options:
  • Whisk: If you have a hard time whisking, hold the whisk between the palm of both hands and swish back and forth (like you're washing your hands) while keeping the whisk at the bottom of the measuring cup the whole time.
  • Blender: Add the acid and emulsifier into a blender jar. With the blender on low, pour the oil in through the hole in the lid until thickened. Stir in herbs and seasonings.
  • Mason jar: Follow the recipe but place the ingredients in a jelly or canning jar. Shake vigorously to incorporate and mix the dressing.
Storage:
  • Refrigerate homemade oil based dressings up to 3 weeks in the fridge
  • Cream based dressings: use within 7 days.
Freeze:
I have frozen many oil based / vinaigrettes in small plastic freezer safe bags. I then defrosted them by sitting upright in a small bowl of warm water, in the fridge overnight or by letting them come to room temperature on the counter. I don't recommend freezing mayonnaise or milk-based dressings.
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