Homemade Salad Dressing

Homemade salad dressing is so simple to make. There's really no need at all to buy it ready-made in a jar. It never tastes as good as homemade dressing.

This is my Mum's recipe, which was shown to her by a French chef.

French dressing, made with apple cider vinegar, dijon mustard and olive oil is simple and easy. I've given this recipe with tomato sandwiches in mind. But it is totally delicious on a plate of green salad.

I also really enjoy adding a little maple syrup to the dressing,  especially if you add pear and caramelised onions to the salad.

If your tomatoes are a little under-ripe, try using this salad dressing with added maple syrup and a touch more basil.

I also like using this dressing in ham sandwiches if I add a little salad.

I'm sure the key to this dressing is in the quality of the ingredients. I like to buy really good quality apple cider vinegar which is unpasteurised and still has the mother in it. It's so good for you, and it tastes amazing. You just need to give it a good shake before you use it.

I also try to buy the best quality olive oil that I can afford. Buy a nice fruity one for making homemade salad dressings and keep a cheaper bottle in for cooking. It's well worth the investment.

You can try this dressing with other vinegars too. It's nice with white wine vinegar for example. Although I wouldn't use malt vinegar.

Homemade Salad Dressing

Time: 10 minutes
Makes: One jar. Keeps for weeks.

One heaped teaspoon of Dijon mustard
3 tablespoons of Cider vinegar
15 tablespoons of Extra Virgin Olive oil
(the very best you can afford)
1 Clove of garlic
salt and pepper

  • Put the mustard and cider vinegar in a large jar with a screw top and shake vigorously for about 30 seconds.  It's a good idea to cover the top with a cloth in case it spills out by mistake (this has happened to me!) The shaking emulsifies the mustard and vinegar, which makes the dressing lovely and thick.

  • Add the olive oil and shake thoroughly for about 30 seconds. My mum says you have to wiggle your hips abit.

  • Add a whole peeled clove of garlic and some salt and pepper (about three twists of salt and six of pepper). Taste and adjust seasoning.


    This salad dressing keeps well in the fridge for weeks, and is better after sitting for a couple of days. Keep it in the jar and just pour a little into a jug to dress salads as you need to.

Serve with

Green salad, tomato sandwiches and on any other sandwich to which you choose to add salad.

If you enjoyed Homemade Salad Dressing, why not try Homemade Mayonnaise?