White wine vinaigrette is my favorite quick dressing that adds a burst of flavor to any salad. With the perfect balance of tangy white wine vinegar, a hint of garlic, and the smoothness of Dijon mustard, this vinaigrette is a staple in my kitchen. I love how easy it is to make and how it transforms simple greens into a vibrant dish. Plus, the addition of maple syrup gives it a subtle sweetness that’s just right.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Quick and easy. Skip store-bought dressing, this recipe is a breeze to make. You’ll only need to combine a few pantry ingredients, and you’ll have a delicious dressing in 10 minutes.
- Versatile. This vinaigrette is incredibly flavorful and adds a unique, tangy taste to any dish. It’s the perfect pairing for your homemade salad, main entrees, and other vegetable dishes. Plus, it goes great with almost any type of cuisine.
- Keeps for a month. You’ll have a dressing on hand anytime you need it.
📋 Ingredients and Notes
To make white wine vinaigrette, you’ll need olive oil, white wine vinegar, minced garlic, Dijon mustard, maple syrup, salt, and black pepper.
Variations and Substitutions
- White wine vinegar. I don’t recommend substituting white wine vinegar in this recipe. But you can use less vinegar and add freshly squeezed lemon juice for more zest. If you have red wine vinegar, I highly recommend making my red wine vinaigrette.
- Olive oil. Grapeseed oil or vegetable oil will also work great. You can also use sesame oil, but you have to adjust the quantity as it has a bolder flavor.
- Dijon mustard. You can substitute Dijon with horseradish for a spicier variation.
- Maple syrup. You can swap it with honey or agave.
- Seasonings. I used salt and black pepper, but you can also add rosemary, thyme, or Italian seasoning.
📖 How to make white wine vinaigrette
Step 1:
Add all ingredients to a small salad dressing jar, close the lid, and shake well to combine.
Step 2:
Alternatively, add all ingredients to a small jar and whisk until well combined. Serve fresh over any salad of your choice!
Shruthi’s Top Tip
Warm the jar slightly by rinsing it with hot water before adding ingredients to help the oil and vinegar blend more smoothly.
- Let the vinaigrette sit for at least 15 minutes after shaking to allow the flavors to meld together.
- If the dressing separates while stored, a quick shake will bring it back to its original consistency.
- For a thicker consistency, you can blend the ingredients with an immersion blender.
👩🏽🍳Troubleshooting FAQs
Yes, apple cider vinegar or champagne vinegar can be great substitutes, adding their unique flavors to the dressing.
While it’s normal for olive oil to solidify, you can leave the dressing at room temperature for 30 minutes before use or warm it slightly in a water bath.
Blending the ingredients with an immersion blender can give you a smoother, creamier texture.
Absolutely! Fresh herbs like basil or oregano, a pinch of chili flakes for heat, or grated Parmesan can enhance the flavor.
🍴 How to serve white wine vinaigrette
Serve white wine vinaigrette as a salad dressing, sauce, or marinade. It’s a delicious addition to any meal, like a starter salad, pasta salad, and main entrée. I like serving it with my favorite salads, like my homemade garlic kale salad, beet and goat cheese salad, and kale salad with cranberries.
🍴Storage and reheating suggestions
Store the vinaigrette in a wide-mouthed jar with a tight fitting lid for easy stirring and scooping, especially if it solidifies in the fridge. The dressing will remain fresh at room temperature for up to a week and 3-4 weeks in the fridge.
To use, simply set it at room temperature for 15 minutes and give it a good shake until the consistency is restored.
🍴 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
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
White Wine Vinaigrette
Equipment
- 1 Small jar with tight-fitting lid 8 oz or larger
Ingredients
- ½ cup olive oil, extra virgin, if possible
- 4 tablespoons white wine vinegar
- 2 teaspoons minced garlic, ~2 cloves
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon 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
- This dressing is incredibly versatile:
- 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
- You can store this in the fridge for up to a week. Depending on the quality of the olive oil, it might harden – just leave it on the counter for thirty minutes before you need to use it to let it get back to a dressing state!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
