White wine vinaigrette requires just 6 staple ingredients. It takes less than a minute to make from scratch – you’ll never go back to a bottled store bought dressing! Make it ahead of the time for an easy way to elevate even the most basic of salads.
At first glance, our refrigerator and pantry may look bare, but it has everything we need to whip up a quick, fresh lunch or dinner, made from scratch!
No hidden ingredients or preservatives, just great taste, ready to toss with fresh greens – in just a quick minute or two of your time. What’s not to love? This white wine vinaigrette is so versatile – it works well tossed in salads with savory additions, sweet salads with fruits and even pasta salad!
This vinaigrette is made with white wine vinegar – which is different than traditional white vinegar! Because it’s produced with white wine it has a more mellow, fruitier, and less acidic taste than distilled white vinegar.
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Shopping List
- Extra Virgin Olive Oil
- White Wine Vinegar
- Minced Garlic
- White Granulated Sugar
- Salt and Pepper
Variations
- Add Chopped Shallots
- Honey – replace the sugar in the recipe with honey or agave
- Dijon – try an additional teaspoon of mustard.
- Fresh Herbs – Add a teaspoon of chopped herbs like oregano, rosemary, basil, or dill.
Tips
Adjust the amount of vinegar – for more tang, increase vinegar and reduce olive oil, for less tang, reduce vinegar and increase olive oil.
Don’t dress your salad with vinaigrette until just before serving. If you add it too far ahead of time it can cause the greens to wilt and go soggy.
While it’s refrigerated, oil and vinegar in homemade vinaigrette recipes will separate into two layers. Shake it up well before adding to a salad.
Serving Suggestions
Add it to a wide variety of salads, or use it as a marinade!
White Wine Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 2 teaspoons minced garlic
- 1 tablespoon white granulated sugar
- ½ teaspoon salt
- black pepper fresh cracked
Instructions
- Combine ingredients in a jar with a tight lid.⅓ cup extra virgin olive oil, ⅓ cup white wine vinegar, 2 teaspoons minced garlic, 1 tablespoon white granulated sugar, ½ teaspoon salt, black pepper
- Shake well and toss in salad or pasta salad.
Julie’s Tips
Substitutions
- Olive Oil – Canola, Safflower, or Soybean oil make great alternatives.
- White Wine Vinegar – You can use whatever flavored vinegar you have on hand.
- Minced Garlic – Freshly minced or store bought in a jar. In a pinch you can use garlic powder.
- Sugar – Sweetens this vinaigrette just a touch. You can eliminate or use honey or agave if you prefer.
Variations
- Add Chopped Shallots
- Add Honey
- Add Dijon
- Add Herbs
To Store
Store up to one week in an airtight container, preferably in a dark space like a cabinet. Most vinaigrettes do not require refrigeration, but you can store this dressing in the fridge for up to 3-4 weeks.Estimated nutrition information is provided as a courtesy and is not guaranteed.
I used agave nectar, Italian seasonings, fresh garlic and oil and white wine vinegar in equal parts with a dash of Dijon to help emulsify. It was perfect for my fresh pasta salad.
Love this recipe! Simple to make & is my go to dressing!!!
So happy to hear that! I hope you try more of my easy vinaigrette recipes!
How long would this last in the fridge? Can’t wait to try!
The sauce alone keeps incredibly well – at minimum a week in an airtight container. Enjoy!
I have not tried this recipe but am curious about the dressing bottle. Do you remember where you got it from?
Hi Julie, it’s actually available in my shop, enjoy!