You’ll want to add this easy white wine vinaigrette recipe to your salad routine. It’s the perfect dressing for almost any type of salad!
White wine vinaigrette is the most versatile dressing there is. It matches almost any salad. If I were stuck on a desert island, I’d want to have either this dressing or red wine vinaigrette. It’s kind of a toss-up. You could pour your homemade vinaigrette on palm leaves and coconuts, and you’d have a great salad. Maybe add a freshly skewered fish or something.
All kidding aside, you’ll find that white wine vinaigrette adapts itself to a variety of salads. Making a fresh green salad with leaf lettuce, cucumbers, and tomatoes? Perfect with this vinaigrette! How about a warm grain salad with farro, roasted sweet potatoes, and kale? Yup, that will be delicious, too. Or maybe a salad with fruit, like apples, pears, or strawberries? Again, white wine vinaigrette will taste great. Maybe a salad topped with chicken or salmon? Yes, again.
This white wine vinaigrette recipe provides just the right amount of tanginess, sweetness, and flavor without overpowering any of the flavors of your salad. It recedes into the background but provides the essential bass notes. You’ll find yourself turning to it time and again, because it’s just that perfect!
About this White Wine Vinaigrette:
I think I could make this white wine vinaigrette recipe in my sleep, I’ve made it so often. In fact, I hardly ever measure any of the ingredients. I just kind of eyeball it as I’m adding this and that, shake it up, and pour it on my salad. But don’t worry, I do provide measurements for you in this recipe.
I’ve dressed this recipe up just a little bit by adding chopped shallots. Soak the shallots in the vinegar for about fifteen minutes to soften them a bit. Do I always make it with shallots? No, to be honest, often I skip them when I’m in a hurry. They do add a nice layer of flavor, though, so please don’t follow my example.
You can use a small whisk to mix this dressing, or put all the ingredients in a small jar and shake it up. I like to use a jar because I can store leftover dressing right in the jar. Save a nice jar before it finds its way into your recycling bin.
What is white wine vinaigrette made of?
This white wine vinaigrette recipe is simple:
- white wine vinegar
- extra virgin olive oil
- Dijon mustard
- some type of sweetener
- salt and pepper to taste
Note: It’s important to use white wine vinegar, not regular white vinegar or just white wine.
I like to add a couple teaspoons of agave nectar to this dressing to give it the right tangy/sweet balance. You could also use maple syrup, honey, or even just plain sugar. I usually just grab whatever’s handy.
The Dijon mustard adds flavor and also helps emulsify the dressing, preventing it from separating.
How to make this salad dressing your own:
This is such a basic recipe. You can change it up as much as you like. Make it tangier (more vinegar), sweeter (more sweetener OR less vinegar), saltier or no salt, more pepper or no pepper, etc. Find the balance that’s perfect for you.
- As I mention above, you can leave the shallots out if you prefer.
- If you only have white vinegar, not white wine vinegar, you’ll have to add a little extra sweetener to offset the strong flavor. The best way to decide how much sweetener is to taste the vinaigrette as you’re making it and see what you like. Or try substituting fresh lemon juice for the vinegar.
- Instead of making this vinaigrette with Dijon mustard, you could substitute a whole grain mustard or even horseradish mustard for a spicier vinaigrette. You could even omit the mustard. Don’t use regular yellow mustard, though.
- Don’t have extra virgin olive oil? The olive oil adds such great flavor but if you’re all out, you could use a mild tasting vegetable oil or grapeseed oil instead.
- Try adding some fresh herbs or a pinch of dried herbs. I like to add the fresh herbs right to the salad, but you could also add them in the dressing.
Have leftover vinaigrette? Store it in a covered container in the fridge for a few days. If you omit the shallots, it will last longer.
The vinaigrette may solidify slightly when it’s cold. Just take it out of the fridge for 15 minutes or so to let it warm up and then give it a good shake.
Other salad dressing recipes:
Homemade salad dressings are the best! And don’t forget to try my homemade croutons recipe. You’ll never buy a bag of store bought croutons again. Here’s a few of my favorite salad dressings:
- 2 tablespoons finely chopped shallots
- 1/3 cup white wine vinegar (NOT white vinegar)
- 1/3 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons agave, honey, granulated sugar, or maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a small bowl, combine shallots and vinegar and let set for 15 minutes.
- Add olive oil, Dijon mustard, agave, salt, pepper, and whisk or shake to combine. Adjust seasonings as needed.
- Store covered in fridge for 4-5 days, letting come to room temperature as needed before using (if oil solidifies).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.