Make-your-own Vinaigrette | PCC Natural Markets

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Make-your-own Vinaigrette

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Oil and vinegar do mix: you just need to learn to coax them together, that’s all. It’s a snap to make your own vinaigrette (and, super cost effective). Customize your vinaigrette with sesame seeds, crumbled blue cheese or your favorite fresh culinary herbs. Check out the Notes section for additional tips and tricks!

Video: Check out our vinaigrette tutorial »


  • 1 part vinegar (balsamic, apple cider, champagne, rice wine, sherry, fig, pomegranate, etc.) Add to list
  • 1 teaspoon to 1 tablespoon emulsifier (mustard, garlic or honey) Add to list
  • 3 parts oil (extra virgin olive oil, walnut oil, avocado oil, toasted sesame oil, etc.) Add to list
  • Additional flavorings (citrus juice, chili sauce, fresh herbs, cheese, etc.) Add to list
  • Salt and freshly ground black pepper, to taste Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Combine the vinegar and emulsifier. If using shallots or garlic, citrus juice, honey, chili sauce or other ingredients, add them now, too.

Add the oil very gradually. Slowly add a few drops (literal drops) of oil to the vinegar while whisking continuously. Once it begins to combine, keep on whisking and add the rest of the oil in a fine stream.

Add fresh herbs or cheese, if desired, and check the seasoning.


TIP: The standard ratio is 3 parts oil to 1 part vinegar, but this will vary depending on the type of oil and vinegar used. Be sure to continually taste your concoction to find your perfect balance point.

TIP: You can use a food processor, blender or mixer with a whisk attachment to make your vinaigrette. Just be sure to start with that same few drops of oil and increase the stream as the sauce comes together.

TIP: Add fresh herbs at the end of the whisking (or just before serving if making ahead of time) as the acid can break down their flavors and colors.

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