How to Emulsify Salad Dressing Tutorial


One of the key steps to creating your own salad dressing is learning how to emulsify it so that your oils and vinegars don't separate. Yet, since oil and vinegar don't mix, they need a helping hand to become friends. You’ll need to pick an emulsifying agent to bind the oil and vinegar together such as Dijon mustard, mayo, egg yolk, or honey.

Here’s how to make a classic salad dressing using just 5 ingredients. Get ready to say goodbye to store-bought bottled dressings!

(Image: Leigh Ann Chatagnier)

Things You'll Need

  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper


  • You can substitute any vinegar of your choice, and can also add ingredients like honey and garlic to make the dressing even tastier.

(Image: Leigh Ann Chatagnier)

Step 1: Whisk together the vinegar and mustard.

Combine the red wine vinegar with the Dijon mustard, salt, and pepper, and whisk until well blended.

(Image: Leigh Ann Chatagnier)
(Image: Leigh Ann Chatagnier)

Step 2: Vigorously whisk the oil into vinegar mixture.

Once your vinegar and mustard are well combined, slowly pour the olive oil into the bowl while continuously whisking at a fast pace until the oil has completely combined with the other ingredients.

(Image: Leigh Ann Chatagnier)

Step 3: Serve immediately or store in the refrigerator.

At this point the dressing is ready to serve. Alternatively, it can be kept in a mason jar in the refrigerator for up to 3 weeks.


  • I like to store the dressing in a mason jar because if the dressing needs a little shake after sitting in the fridge, it's already in a shakeable container!

(Image: Leigh Ann Chatagnier)

You are going to love whipping up new concoctions following the basic rules on how to emulsify salad dressing! The possibilities are endless and your salad will thank you!

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