Onion Powder Herb Vinaigrette
A quick, punchy vinaigrette seasoned with onion powder and dried herbs. Shake it together in a jar for an emulsion that clings to salad greens and cooked vegetables. No special equipment or technique needed—just pantry staples and 5 minutes of your time.
Steps
Before you start
- Gather all ingredients and a clean 1-cup (240 ml) glass jar with a tight-fitting lid
- Measure the vinegar first so the jar is easier to fill
Combine liquids and aromatics
- Pour the red wine vinegar (60 ml / ¼ cup) into the glass jar.
- Add the extra-virgin olive oil (120 ml / ½ cup), Dijon mustard (½ teaspoon / 2.5 g), and honey (½ teaspoon / 2.5 ml).
- These emulsify the vinaigrette and help bind the flavors together.
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Tip: Use room-temperature ingredients for the best emulsion.
Add onion, garlic, and herbs
- Sprinkle in the onion powder (1 teaspoon / 3 g), garlic powder (½ teaspoon / 1.5 g), dried oregano (½ teaspoon / 0.5 g), and dried basil (½ teaspoon / 0.5 g).
- Season with kosher salt (¼ teaspoon / 1.5 g) and a few grinds of freshly ground black pepper.
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Tip: Don't skimp on the onion powder—it's the star of this dressing.
Shake vigorously
- Screw the lid on tightly and shake the jar for 30–45 seconds with firm, continuous motion.
- The vinaigrette will emulsify into a creamy, cohesive dressing.
- The mustard and honey act as binders, helping the oil and vinegar stay together.
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Ready when: The dressing thickens slightly and no longer separates when you stop shaking.
Tip: If the emulsion breaks and separates after a few hours, shake it again for 15 seconds before serving.
Taste and adjust
- Open the jar and taste a small spoonful on a piece of greens or bread.
- If it needs more acidity, add another teaspoon of vinegar.
- If it tastes flat, add another pinch of salt.
- If you prefer a sweeter dressing, whisk in an extra ¼ teaspoon (1.25 ml) of honey.
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Ready when: The flavor is balanced and suits your palate.
Tip: Taste as you go—it's the only way to know if you've hit the right balance.
Good to know
Tips
- This vinaigrette works beautifully on green salads, roasted vegetables, and grain bowls. It also doubles as a marinade for chicken or fish.
- If you don't have Dijon mustard on hand, you can omit it—the vinaigrette will be thinner but still flavorful. Add an extra ¼ teaspoon of honey instead.
- For a creamier vinaigrette, whisk in 1 tablespoon (15 ml) of mayonnaise or Greek yogurt after shaking, though this reduces shelf life to 3 days.
- The jar becomes your mixing vessel and storage container—no extra dishes to wash.
Make ahead
Make this vinaigrette up to 1 week ahead and store it in the refrigerator in a covered jar. The flavors actually deepen as it sits.
Storage & reheating
Room temperature (covered jar): up to 2 days. Refrigerator (covered jar): up to 1 week. Freezer: not recommended, as the emulsion may break. Before serving, shake the jar for 15 seconds to re-emulsify.
Substitutions
- red wine vinegar → apple cider vinegar or white wine vinegar. Use the same amount (¼ cup / 60 ml). Apple cider vinegar adds sweetness; white wine vinegar is milder.
- dried oregano → dried thyme or dried marjoram. Substitute ½ teaspoon (0.5 g) for a different herbal note. Avoid using fresh herbs here—they'll wilt and darken.
- honey → maple syrup or agave nectar. Use the same amount (½ teaspoon / 2.5 ml) for a subtly different sweetness.
- Dijon mustard → whole-grain mustard. Use the same amount (½ teaspoon / 2.5 g). This adds texture and a slightly grainier mouthfeel.
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