This is my go-to collection for homemade vinaigrettes, dressings, and sauces. These are the recipes we come back to week after week at Jackie’s Supper Club—simple, reliable, and all ready in under 15 minutes.

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Vinaigrettes

Homemade vinaigrettes are one of the easiest ways to level up a salad. They come together in minutes, store well in the fridge, and taste way better than anything bottled. These are four of my go-to vinaigrettes that I rotate through depending on the salad and the season:

Apple Cider VinaigretteWhite Balsamic in a glass jarWhite Balsamic VinaigretteGarlic Za'atar VinaigretteGarlic Za’atar VinaigretteLight Balsamic Vinaigrette

Simple ingredients, balanced flavors—great to pair with a salad for a weeknight dinner or dinner party.

Creamy, dairy-free Salad Dressings

These creamy dressings perfect for when you want a bit more flavor and body than a vinaigrette, but don’t want something quite as heavy as something with mayo, yogurt, or sour cream. Each one of these homemade dressings brings a different flavor profile, and I rotate through them based on what I’m craving or what’s in the bowl:

Herby Tahini DressingAvocado SalsaGinger Sesame DressingSpicy Cashew Dressing

RANCH!

Homemade ranches are honestly so delicious and easy to make. Traditional ranch dressing (and the ranch seasoning packs) are packed with preservatives and unknown ingredients … homemade is definitely better and these are 4 staple ranch recipes I like to rotate through depending on the vibe and what you’re pairing it with. Creamy, herby, decadent, and perfect to dip all the fun things in!

Classic Homemade Ranch DressingYogurt Ranch Dressinggreen ranch in a glass containerAvocado Lime Ranch DressingGreen Goddess Ranch Dressing

Helpful Equipment

You don’t need much to make a great vinaigrette—most of the time, a fork or spoon and bowl will get the job done. But if you make dressings regularly (or just want to make the process quicker and more consistent), a few small tools can make a big difference. These are my go-to pieces of equipment that I use every week:

5-Cup Food Processor – A great size for making creamy dressings or blending dressings that have ingredients like garlic, shallots, herbs, or nuts. It’s small enough for everyday use but powerful enough to break everything down into a smooth, cohesive dressing.

Small Whisk – Perfect for emulsifying vinaigrettes directly in a bowl or jar. A small whisk gives you more control and helps bring everything together quickly.

2 cup Glass Beaker – Ideal for mixing and pouring. I love using a glass beaker because it’s easy to measure, mix, and pour all in the same container.

All Homemade vinaigrettes and dressings