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

1 – Apple Cider Vinaigrette — perfect to pair with rich dishes, like pork, schnitzel, or creamy based entrees. 

2 – White Balsamic Vinaigrette — softer in flavor and tone with the white balsamic vinegar, this is perfect for starter salads, or salads with fresh fruit. 

3 – Garlic Za’atar Vinaigrette — savory and deep in flavor with the shallot, mediterranean spices, and garlic. Great to use for side salads with mediterranean mains.

4 – Light Balsamic Vinaigrette — it’s a classic, balanced, not too acidic dressing for any new vinaigrette taster, and goes with basically everything.

Creamy, dairy-free Salad Dressings

5 – Herby Tahini Dressing — it’s earthy and fresh, love this for my greek meatball bowls. 

6 – Avocado Salsa — it’s creamy and zesty, and great for anything that Mexican inspired / and taco bowls. Try to eat or serve this the same day you make it!

7 – Ginger Sesame Dressing — bold and nutty, super balanced. Love this for lighter asian bowls and soba noodle salads. 

8 – Spicy Cashew Dressing — a little sweet, a little spicy, herby, and perfect for full meal salads. 

RANCH!

9 – Classic Ranch — is exactly what you’re craving for dipping veggies or wings.

10 – Yogurt Ranch — lighter and tangy, great with salads.

11 – Avocado Lime Ranch — packed with southwest spices, and perfect to use as a dip for veggies and bowls. Try to eat or serve this the same day you make it!

12 – Green Goddess Ranch — packed with herbs, and perfect for meal prep lunch salads – it makes lunches so delicious throughout the week.

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.

Storage Recommendations

  • It’s best to use any vinaigrette or dressing with fresh ingredients (herbs, onions, garlic, dairy, etc) within 7 days of making it.
  • Keep vinaigrettes and dressings in an airtight container, stored on the counter for up to 3 days, or in the refrigerator for up to 7 days.
  • For vinaigrettes, you may need to bring it out to room temperature before serving. The extra virgin olive oil will begin to solidify when under 40F.
  • For dressings with avocado, I highly recommend you use it the day you make it. It’s still yummy if you use it for meal prep throughout the week, but the lime juice in reaction with the avocado causes for a much more acidic and sharp profile.

All Homemade vinaigrettes and dressings