This is a French-style vinaigrette made with white wine vinegar, a touch of honey, vegetable oil, and fresh basil and chives. It takes 5 minutes and uses pantry staples. The honest reason to make it: bottled dressings are mostly water and stabilizers, and this one actually tastes like the herbs you put in it.
Before you start
The only technique that matters here is how you add the oil. Pour it in a slow, steady stream while whisking constantly โ not all at once. This breaks the oil into tiny droplets that stay suspended in the vinegar long enough to coat your greens evenly. If you dump the oil in fast, you get a separated, greasy puddle that slides right off the lettuce. The honey helps the emulsion hold together, so donโt skip it even if youโre tempted to. Dress it at the table โ a pre-dressed salad goes limp fast.
Common problems and fixes
- Dressing tastes flat or one-dimensional: The salt goes in at the start with the vinegar, not at the end. Salt dissolved in acid seasons the whole dressing; salt added after the oil canโt dissolve properly and just sits on top.
- Herbs sink to the bottom of the jar: Chop the basil and chives as finely as you can. Larger pieces are heavier and separate out quickly. Minced herbs distribute more evenly and cling better to greens.
- Dressing is too sharp or too oily: The recipe ratio is roughly 1 part vinegar to just under 2 parts oil. If it tastes harsh, add a few more drops of oil. If it tastes flat and greasy, add a small splash more vinegar. Adjust before you add the herbs.
- Emulsion breaks by the time you serve: This vinaigrette is a temporary emulsion โ it will separate on standing. Give it a quick 10-second whisk or shake right before pouring. Thatโs normal and nothing went wrong.
- Herbs turn dark or slimy: Add the chopped herbs last, right before serving. Basil especially bruises and oxidizes fast once cut. If youโre making the dressing ahead, store it without the herbs and stir them in just before use.
Easy Herb Vinaigrette
Equipment
- Medium mixing bowl
- Whisk
- Measuring spoons
- Liquid measuring cup
- Small glass jar with lid (for storage)
Ingredients
- 3 tablespoons white wine vinegar 45ml
- ยฝ teaspoon honey 3.5g
- 1 pinch kosher salt about 1/8 teaspoon
- โ cup vegetable or canola oil 80ml
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh chives finely minced
Instructions
- In a medium bowl, whisk together the white wine vinegar, honey, and salt until the honey and salt fully dissolve.3 tablespoons white wine vinegar, 1/2 teaspoon honey, 1 pinch kosher salt
- While whisking constantly, pour the oil in a slow, steady stream until fully incorporated and the dressing looks smooth and slightly creamy.1/3 cup vegetable or canola oil
- Add the chopped basil and minced chives and stir gently to combine. Taste and adjust salt if needed. Use immediately or transfer to a jar.1 tablespoon fresh basil, 1 tablespoon fresh chives
Notes
Nutrition
Common questions
Can I use a different vinegar instead of white wine vinegar?
Yes, but it will change the flavor noticeably. Champagne vinegar is the closest substitute โ mild and slightly fruity. Red wine vinegar works but adds more bite; apple cider vinegar adds a faint sweetness that competes with the honey.
Can I swap the vegetable oil for olive oil?
You can, but use a light or pure olive oil rather than extra-virgin. Extra-virgin olive oil has a strong flavor that can overpower the delicate herbs and turns bitter when it gets cold, so avoid refrigerating the dressing if you go that route.
How long does this vinaigrette keep?
Without the fresh herbs, it keeps in a sealed jar in the fridge for up to a week. With the herbs already mixed in, use it within 2 days โ the basil softens and the flavor gets muddy after that.
The recipe makes one serving โ how do I scale it up for a crowd?
Use the 3x multiplier on the recipe card, which gives you roughly ยพ cup of dressing โ enough for 4 to 6 side salads. Keep the same ratio and whisk the same way; the only difference is it takes a little longer to emulsify a larger volume.