My white wine vinaigrette is vegan, five ingredients, one jar, and 30 seconds of shaking — the recipe I make when I’m tired of bottled dressings that taste like preservatives and sugar. Dijon mustard acts as the binder so it stays emulsified instead of separating into sad oil puddles. I keep a jar in the fridge and use it on everything.
Why this vinaigrette stays emulsified
Most homemade vinaigrettes separate the moment you stop shaking them. This one holds because Dijon mustard is an emulsifier — it contains compounds that physically bind oil and vinegar together. Yellow mustard doesn’t have the same effect. Skipping the Dijon is the #1 reason homemade dressings fail.
The ratio is 2:1 oil to vinegar, which is standard for vinaigrettes, but works especially well here because the mustard and maple syrup round out what would otherwise be a sharp acid edge. Good olive oil matters — you’ll taste it in every bite since there’s nowhere for cheap oil to hide. I make this for green salads, drizzle it over [roasted vegetables], and use it as a marinade for tofu or chickpeas when I want something brighter than soy-based.
I keep a jar of this in the fridge and use it on everything: green salads, roasted vegetables, grain bowls, even as a marinade for tofu or chickpeas.
Key ingredients and why they matter
Full ingredient list and detailed instructions in the recipe card.
- Extra virgin olive oil is the backbone of this dressing. Use something you’d be happy drizzling on bread. Light or refined olive oils taste flat here.
- White wine vinegar is bright and mild without being harsh. But you can also make my red wine vinaigrette or champagne vinaigrette – equally delicious!
- Dijon mustard is what keeps this emulsified. It’s the mechanical binder between oil and vinegar. Yellow mustard doesn’t work the same way — don’t swap.
- Maple syrup balances the acidity without making it sweet. Honey works but crystallizes in the fridge. Agave is too neutral and doesn’t add anything.
- Fresh garlic — freshly minced, not jarred. Jarred garlic is fine in a lot of things but this dressing is so simple that the garlic is doing real flavor work.
SHRUTHI’S TOP TIPS
Making this vinaigrette good
- Shake for a full 30 seconds. The more you agitate it, the better it emulsifies. A lazy 5-second shake gives you separated dressing; 30 seconds gives you creamy.
- Let it sit at room temperature before using. Olive oil solidifies in the fridge. Pull the jar out 20–30 minutes ahead, or run the sealed jar under warm water for a minute.
- Shake again before each use. Even emulsified dressings separate over time. A quick shake brings it back together.
- Vinegar strength varies by brand. Start with ¼ cup and taste before adding more. Some brands are noticeably sharper than others.
How to make white wine vinaigrette
- Add all ingredients to a small jar, close the lid tight, and shake for 30 seconds until creamy and emulsified.
- Taste and adjust — more vinegar for brightness, more salt for savory depth, more maple syrup for balance. That’s it.
How to serve white wine vinaigrette
Serve this with a simple green salad or alongside a main like roasted vegetables or grain bowls. It’s especially good with my garlic kale salad, beet and goat cheese salad, and kale salad with cranberries.
Variations
- Lemon brightness: Replace 1 tablespoon of vinegar with fresh lemon juice for a zestier version.
- Herb addition: A teaspoon of dried oregano, fresh thyme, or chopped basil turns this into an Italian-style dressing.
- Spicier: Swap Dijon for whole grain mustard or add a pinch of red pepper flakes.
Storage and reheating suggestions
Store the vinaigrette in a wide-mouthed jar with a tight lid. Room temperature works for up to a week; the fridge extends it to 3–4 weeks. If it solidifies from the cold olive oil, let it sit at room temperature for 15 minutes and shake before using.
More dressing recipes
If you like this recipe, check out my other dressing recipes:
Red Wine Vinaigrette
The Best Champagne Vinaigrette
Pesto Salad Dressing (Vinaigrette & Creamy Versions!)
Creamy Japanese Sesame Dressing
White Wine Vinaigrette
Equipment
- 1 Small jar with tight-fitting lid 8 oz or larger
Ingredients
- ½ cup extra virgin olive oil
- 4 tablespoons white wine vinegar
- 2 cloves garlic, minced (~2 teaspoons)
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add all ingredients to a jar with a tight-fitting lid. Close lid and shake vigorously for 30 seconds until emulsified and creamy.Alternatively: Add all ingredients to a small bowl and whisk for 1 minute until smooth and thickened.
- Taste and adjust seasoning. Add more salt for savory depth, vinegar for brightness, or maple syrup for balance.
- Use immediately or refrigerate in a sealed jar.
Notes
- Add 2 tablespoons grated Parmesan for umami depth
- Stir in 1 tablespoon chopped fresh herbs (basil, parsley, dill, or thyme)
- Use shallots instead of garlic for milder onion flavor
- Add ½ teaspoon dried oregano or Italian seasoning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
