Make your own Basic Vinaigrette with 3 Variations utilizing basic pantry ingredients and a jar. It's easy, inexpensive, and customizable for all your salad and marinade needs. 
Making homemade vinaigrette is really easy as it calls for just a few pantry ingredients and a jar. I am sharing 3 variations using the base recipe and you can play with your favorite herbs, spices, and other add-ons.
The most basic formula for vinaigrette is the right balance of oil to vinegar, which is often 3:1. Start with extra virgin olive oil as your base (my preferred oil for making dressings and vinaigrette). If you find extra virgin olive oil to be strong, go with something milder or mix strong flavored oil with mild one to balance out the flavor. You can also use neutral oil like canola, sunflower, or avocado oil. 
For the vinegar, use white wine vinegar, apple cider vinegar, red wine vinegar, or even citrus juice from lemon or limes. If you like vinaigrette to be more acidic, switch up the classic 3:1 ratio to suit your needs. 
Once you the ratio of oil and vinegar in the jar, next is to season with salt, pepper, any other add-ons like garlic, dried herbs, mustard, honey/agave etc. Oil and vinegar are two completely different molecules, which is why they do no mix easily. You can force them to mix by whisking, shaking in a jar, using a blender. It is also helpful to introduce a emulsifier such as garlic, mustard powder, honey, egg yolk, miso etc to help mix oil and vinegar together easily.
I am sharing 3 variations : balsamic vinaigrette, creamy vinaigrette, and Parmesan pepper vinaigrette, all of which are made utilizing the basic vinaigrette recipe. Basic vinaigrette (without any perishable ingredients) can be left on your counter top for a really long before it goes bad. If you use any other ingredients like fresh garlic, shallots, lemon juice, fresh herbs, you should store it in the fridge and use it within 3-5 days.
Basic vinaigrette can be used as a salad dressing, to marinate your meat/fish, and well as grilled veggies. Creamy dressing and balsamic can be used a dip for raw veggies as well. 
Basic Vinaigrette with 3 Variations
Ingredients
- 3 tablespoon olive oil
- 1 tablespoon (white, apple cider, red wine)
- salt, pepper to taste
- optional: minced garlic, honey
Instructions
- Measure and pour ingredients in a mason jar and shake it vigorously until blended. Alternatively, you can pour ingredients in a bowl and whisk it together. If making a large batch, use a food processor/blender to mix ingredients.3 tablespoon olive oil , 1 tablespoon (white, apple cider, red wine), salt, pepper to taste, optional: minced garlic, honey
Notes
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon minced garlic
- Salt, black pepper to taste
- 1⁄4 cup basic vinaigrette
- 3 tablespoon plain yogurt, sour cream, or mayonnaise (for vegan, use ½ ripe avocado)
- 1 batch basic creamy vinaigrette dressing
- 1 tablespoon grated parmesan cheese 1⁄8 teaspoon fresh ground black pepper
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