Martha Stewart 4 Easy Salad Dressings Recipe

This silky, emulsified Martha Stewart 4 Easy Salad Dressings Recipe collection features the ultimate quartet of homemade staples made with pantry-friendly ingredients and ready in just 5 minutes each. Whether you crave a bright vinaigrette or a rich creamy topping, the secret lies in properly suspending the oil and acid to create a smooth, unified texture. I love keeping jars of these in my fridge so I never have to settle for the bottled stuff again.

The Secret To Getting It Right

I used to think making salad dressing was as simple as dumping oil and vinegar into a bowl, but my results were always separated and oily. What I learned from following Martha’s technique is that the order of operations matters immensely—specifically, letting the salt dissolve in the vinegar before adding the oil changes everything. This small step ensures the seasoning is evenly distributed rather than sinking to the bottom of the jar.

Another game-changer is the use of mustard or egg yolk as a stabilizer. I was surprised to find that even a tiny teaspoon of Dijon doesn’t make the dressing taste like mustard; instead, it acts as a magical binder that keeps the emulsion creamy for days. Once you master this simple ratio of three parts oil to one part acid, you can customize these four recipes with whatever herbs or aromatics you have on hand.

Martha Stewart 4 Easy Salad Dressings Recipe Ingredients

1. Classic Shallot Vinaigrette:

• 1 small shallot, minced fine
• 2 tbsp white wine vinegar or champagne vinegar
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 tbsp extra-virgin olive oil

2. Creamy Buttermilk Herb:

• 1/2 cup buttermilk
• 2 tbsp Greek yogurt or sour cream
• 1 tbsp fresh lemon juice
• 1 clove garlic, grated
• 1 tbsp fresh dill or chives, chopped
• Salt and white pepper to taste

3. Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or brown sugar (optional)
• 6 tbsp extra-virgin olive oil
• Salt and pepper to taste

4. Honey Mustard Vinaigrette:

• 1 tbsp cider vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper to taste

How To Make Martha Stewart 4 Easy Salad Dressings Recipe

1. Make the Classic Shallot Vinaigrette: In a small bowl or jar, combine the minced shallot, vinegar, and salt. Let this sit for 10 minutes to macerate the shallots (this removes the raw bite). Whisk in the mustard and pepper. Slowly drizzle in the olive oil while whisking constantly until the mixture is opaque and emulsified.
2. Make the Creamy Buttermilk Herb: In a mason jar, combine the buttermilk, yogurt, lemon juice, grated garlic, and chopped herbs. Season generously with salt and pepper. Screw the lid on tight and shake vigorously for 30 seconds until the dressing is thickened and creamy.
3. Make the Balsamic Vinaigrette: Whisk the balsamic vinegar, mustard, honey, salt, and pepper in a small bowl until the salt is dissolved. Add the olive oil in a slow, steady stream while whisking until the dark vinegar and golden oil blend into a glossy, uniform brown sauce.
4. Make the Honey Mustard Vinaigrette: Combine the cider vinegar, honey, and Dijon mustard in a jar. Shake well to dissolve the honey. Add the olive oil, salt, and pepper, then shake again until fully combined. Taste and adjust sweetness if needed.

Recipe Tips

• Macerate the shallots: Letting chopped shallots sit in vinegar for 10 minutes softens their texture and mellows their sharp, raw onion flavor, making the dressing much more elegant.
• The 3:1 Ratio: Martha’s golden rule is typically 3 parts oil to 1 part vinegar. If you prefer a sharper dressing, adjust to 2 parts oil, but 3:1 is the standard for a balanced vinaigrette.
• Use a jar: While whisking in a bowl is traditional, shaking ingredients in a jam jar is faster, creates a great emulsion, and gives you a built-in storage container.
• Room temperature ingredients: For the creamy buttermilk dressing, let your dairy come to room temperature slightly; it helps the ingredients bond better than if they are ice cold.
• Fresh citrus is key: Never use bottled lemon juice for these recipes. The fresh volatile oils in lemon zest and juice provide a brightness that preservatives in bottled juice destroy.

What To Serve With Salad Dressings

The Classic Shallot Vinaigrette is perfect for delicate greens like butter lettuce or Bibb lettuce where you want a light coating that won’t weigh down the leaves. The Creamy Buttermilk Herb is robust enough to stand up to crunchy romaine hearts, iceberg wedges, or even as a dip for raw crudités.

Use the Balsamic Vinaigrette on hearty salads containing steak, strawberries, or goat cheese, as the sweetness complements rich toppings beautifully. The Honey Mustard Vinaigrette pairs exceptionally well with bitter greens like arugula, kale, or chicory, balancing the bitterness with its sweet tang.

How To Store

Vinaigrettes can be stored in the refrigerator in an airtight jar for up to 2 weeks. The olive oil may solidify in the fridge, so let the jar sit on the counter for 15 minutes and give it a good shake before serving.

Dairy-based dressings like the Creamy Buttermilk Herb should be used within 5 to 7 days. Always check the expiration date on your buttermilk and yogurt, as the mixed dressing will only last as long as its oldest dairy ingredient.

FAQs

• Why does my dressing separate? separation is natural for homemade dressings without artificial stabilizers. The mustard helps, but if it separates, just whisk or shake it vigorously right before serving to re-emulsify it.
• Can I use a blender? Yes, a blender creates a super-stable emulsion, especially for the vinaigrettes. However, be careful with the creamy dressing as over-blending dairy can sometimes make it too thin.
• What is the best oil to use? A high-quality extra virgin olive oil is best for the vinaigrettes where the flavor shines. For the creamy dressing, a neutral oil like grapeseed or light olive oil works well if you want the herb flavors to dominate.
• Can I substitute dried herbs? You can, but use one-third the amount called for. Dried herbs are more potent but lack the fresh brightness, so I recommend adding a squeeze of lemon juice to wake them up.

Nutrition

• Calories: 95
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 1mg
• Sodium: 70mg
• Total Carbohydrate: 1g
• Protein: 0g

Try More Recipes:

• Martha Stewart Dressing Recipe
• Martha Stewart 10 Minute Green Beans Recipe
• Martha Stewart Cornbread Recipe