With basic ingredients like citrus fruits, herbs, and olive oil, you can create light, varied, and much tastier dressings than store-bought ones.

Below you have four complete recipes to use depending on the type of food you want to accompany.

Lemon and rosemary vinaigrette

Ingredients:

• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of honey or agave (optional)
• 1/2 teaspoon finely chopped dried rosemary
• Salt to taste
• Pepper to taste

Preparation:

1. Place the lemon juice, honey, and rosemary in a jar. Mix well to combine the liquid with the herbs.
2. Add salt and pepper to balance the acidity of the lemon.
3. Slowly incorporate the oil while whisking or stirring, aiming to emulsify and create a slightly thicker texture.
4. Close the jar and store it in the refrigerator. Shake before use to restore the emulsion.

Honey and Dijon mustard vinaigrette

Ingredients:

• 3 tablespoons of olive oil
• 1 tablespoon of honey
• 1 tablespoon Dijon mustard
• 1 teaspoon of apple cider vinegar
• 1 teaspoon of lemon juice
• Salt to taste
• Pepper to taste

Preparation:

1. In a small jar, mix the honey with the mustard until you have a smooth paste.
2. Add the vinegar, lemon juice, and salt. Mix well to form the base of the vinaigrette.
3. Add the olive oil slowly while whisking or shaking to achieve a creamy emulsion.

Store in a cool place and always shake well before use because the mixture tends to separate.

Orange and ginger vinaigrette

4 homemade vinaigrettes to transform your salads

May 11, 2026

Orange and ginger vinaigrette

Ingredients:

• 3 tablespoons of olive oil
• 2 tablespoons of natural orange juice
• 1 teaspoon of orange zest
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon of honey or agave
• Salt to taste
• Pepper to taste

Preparation:

1. Place the orange juice, zest, ginger, and honey in a jar. Mix to distribute the ginger and zest evenly.
2. Season with salt and pepper to taste.
3. Add the oil gradually while mixing so that the vinaigrette emulsifies and doesn’t separate.
4. Store in the refrigerator and shake before serving.

Lemon, cilantro and olive oil vinaigrette

Ingredients:

• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 tablespoon of chopped fresh cilantro
• 1 teaspoon of white or apple cider vinegar
• Salt to taste
• Pepper to taste

Preparation:

1. In a jar, combine the lemon juice, vinegar, cilantro, and salt. Stir well so the cilantro begins to release its aroma.
2. Add the oil slowly while whisking constantly to form a uniform emulsion.
3. Refrigerate and shake before use to restore texture.

Tips and advice:

• For a thicker vinaigrette, add half a teaspoon of mustard to any of the recipes.
• If you’re looking for a stronger flavor, let the dressings rest for at least half an hour before using them.
• Always add the oil last so that it emulsifies better.
• Use tightly sealed glass jars to prevent them from absorbing odors.
• All these vinaigrettes last between 3 and 5 days in the refrigerator.

These homemade vinaigrettes are an easy way to vary your everyday meals, adding freshness, natural aromas and balanced combinations without complicating things in the kitchen.