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Skip the bottled dressings and make your own fresh, flavorful vinaigrette in minutes. This small batch 3-2-1 dressing is made with simple ingredients and comes together in just 5 minutes, perfect for topping salads or using as a quick marinade.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in minutes with simple ingredients and no special equipment.
- Customizable: Adjust the vinegar and mustard for tanginess, or add honey or maple syrup for sweetness.
- Fresh & Flavorful: Tastes so much better than bottled dressing, made with fresh, high-quality ingredients.
- Perfectly Portioned: Makes just enough for a few salads, ideal for one or two people. Easily double or triple if needed.
- Versatile: Delicious on salads, roasted vegetables, grain bowls, or as a marinade for chicken and vegetables.
I love making this small batch 3-2-1 vinaigrette because it shows how a few simple ingredients can create something so full of flavor.
The balance of olive oil, vinegar, and Dijon mustard makes it taste fresh and bright, and it’s the dressing I reach for when I want something quick and homemade to pour over my salads.
Looking for more small batch salad dressing recipes? Don’t miss our small batch ranch dressing, small batch blue cheese dressing, small batch goat cheese dressing, and small batch poppy seed dressing.
Ingredients
If you have any ingredients leftover from this small batch 3-2-1 dressing recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Use extra virgin olive oil for the best flavor. Avocado oil is a good alternative.
- Red Wine Vinegar: Adds a tangy bite. You can also use white wine vinegar, balsamic vinegar, or apple cider vinegar for a different flavor.
- Dijon Mustard: Brings depth and tang. If it tastes too strong, whisk in a little water to mellow it. We use dijon mustard in many of our recipes like small batch turkey sliders, chicken cordon bleu for one, small batch crab cakes, or mustard chicken for one.
- Optional Sweetener: Add a touch of honey or maple syrup if you like a sweeter vinaigrette.
Recipe Variations
Switch up the flavor of this easy homemade vinaigrette with these ideas:
- Honey Dijon: Stir in a little honey for added sweetness.
- Herb Infused: Mix in fresh herbs like parsley, chives, or dill for extra flavor.
- Balsamic: Use balsamic vinegar instead of red wine vinegar for a richer, slightly sweeter dressing.
- Lemon Vinaigrette: Swap the vinegar for fresh lemon juice for a bright, citrusy flavor.
- Garlic Vinaigrette: Add a finely minced garlic clove for a bold, savory kick.
How To Make A Vinaigrette
This recipe creates a small batch vinaigrette, also known as a 3-2-1 dressing, in just a few simple steps. Here’s how to bring it together:
- Mix the Dressing: In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 tablespoon Dijon mustard until blended.
- Store: Keep in a covered jar or container in the refrigerator for up to 1 week. Shake or stir before using.
Expert Tips
- Whisk Well: Beat the oil and vinegar vigorously so the dressing emulsifies and turns smooth.
- Adjust to Taste: Play with the vinegar and mustard ratios. Add more mustard for boldness or a little honey or maple syrup to soften the flavor. Taste as you go.
- Store Properly: Keep in a sealed container in the refrigerator for up to 1 week. Shake or stir before using.
Serving Suggestions
This small batch vinaigrette is a versatile dressing that can be used in many different ways to add fresh, tangy flavor to your meals.
- Small Chopped Salad, Small Caprese Chicken Salad, or Small Lentil Salad: Drizzle the vinaigrette over fresh greens for a light, tangy flavor.
- Chicken or Vegetables: Use as a marinade before roasting or grilling.
- Small Batch Roasted Brussels Sprouts: Toss with roasted vegetables for extra flavor.
- Italian Pasta Salad: Stir into pasta salad for a bright, zesty finish.
- Salmon Rice Bowl: Drizzle over a quinoa or rice bowl for added freshness.
Frequently Asked Questions
It’s a simple homemade salad dressing made with 3 parts olive oil, 2 parts vinegar, and 1 part Dijon mustard.
This vinaigrette will keep in a sealed container in the refrigerator for up to 1 week.
Yes, because it contains Dijon mustard, it should be stored in the refrigerator. Shake or stir before using.
Yes, it works well as a marinade for chicken, fish, or vegetables before roasting or grilling.
Yes, the 3-2-1 ratio makes it easy to scale up for larger portions.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy 3-2-1 vinaigrette recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch 3-2-1 Vinaigrette
Watch How To Make This
Equipment
- bowl or jar
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
Instructions
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and Dijon mustard until blended.
- Keep in a covered jar or container in the refrigerator for up to 1 week. Shake or stir before using.
Notes
- Whisk Well: Beat the oil and vinegar vigorously so the dressing emulsifies and turns smooth.
- Adjust to Taste: Play with the vinegar and mustard ratios. Add more mustard for boldness or a little honey or maple syrup to soften the flavor. Taste as you go.
- Store Properly: Keep in a sealed container in the refrigerator for up to 1 week. Shake or stir before using.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you! I love what you do, and i love my little red dish and cookbook.
Thank you so much! I’m thrilled to hear you’re enjoying the cookbook and that little red dish—it’s one of my favorites too. Your kind words truly mean a lot!
I made this today to go with a salad: red cabbage, endive, cucumber, avocado, mango, red onion, ginger. I did substitute a tablespoon of walnut vinegar for one of the tablespoons of red wine vinegar. It was delicious.
Thank you.
I was going to come to to your page to find something like this. Opened my email and there it was. I think it will be great to change out my type of mustard and vinegar. I sort of have a number of varieties of each…LOL
Good recipe.
Thank you!