From scratch · Dressings and spreads
Italian-style vinaigrette
Three parts oil to one part vinegar, shaken with mustard, garlic and herbs.
✋ 5 min hands-on
⏱ 5 min start to finish
🍽 About 1 cup.
Ingredients
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon-style mustard
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- ½ tsp granulated sugar
- 3 g table salt
- ¼ tsp ground black pepper
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Shake | 5 min | – |
| In all | 5 min | 0 min |
How long it keeps
- Refrigerator: use within 4 days. Garlic and herbs in oil can grow the germ that causes botulism, so Oregon State Extension says to keep any homemade oil with garlic or herbs, fresh or dried, cold and use it within 4 days.
- Olive oil firms up in the fridge: let it stand 10 minutes and shake.
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: jar with a tight lid.
- Put everything in the jar, close it, and shake hard until it looks creamy.
- Taste on a leaf of lettuce and add salt or vinegar. Shake again just before using.
⚖️ ScalingKeep the 3-to-1 oil-to-vinegar ratio; scale everything else with it.
🛡 SafetyKeep it refrigerated and use it within 4 days (Oregon State Extension).
Sources
- Herbs and Vegetables in Oil (SP 50-701), Oregon State University Extension, 2025. Accessed 2026-10-25.