Apple Cider Vinegar and Mustard Dressing

This simple apple cider vinegar dressing is sweet and tangy and takes minutes to make. It's a great alternative to store bought.

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A bottle of the apple cider vinaigrette in front of a blue cloth.

Last Updated on March 4, 2021 by Betty Davies

Dress up your salads with this wonderfully tangy vinaigrette. Made with apple cider vinegar, whole grain mustard and Italian herbs, this salad dressing is simple to make and bursting with flavor.

Apple cider and mustard vinaigrette in a glass bottle with a stopper.

Skip your usual store bought salad dressing, and whip up a batch of this in minutes.

This apple cider vinegar and mustard dressing is super simple to make with natural ingredients. It’s herby and tangy, and slightly sweet and will liven up any plain old salad a treat.

The egg yolks make this dressing super rich and creamy, and the Italian herbs and garlic make it layered with flavor.

Why you will love this recipe!

Quick: It only takes about 5 minutes to whip up a batch of this vinaigrette.
Make ahead: This is a great dressing to make on a Sunday and enjoy throughout the week.
Healthier: Ditch the store bought dressing, it’s so quick and easy to make your own and is made of all natural ingredients. You get to choose everything that goes into this vinaigrette and can easily adapt it to your taste.
Dietary info: This salad dressing is gluten-free, low carb, vegetarian and dairy-free.

Ingredients

Apple cider vinegar: For a wonderful fresh tang.
Egg yolks: Egg yolks add a nice creamy texture to the vinaigrette.
Garlic: Use freshly minced garlic for the best flavor.
Mustard: Wholegrain mustard adds a mild flavor and adds some texture to it too.
Seasoning: Italian herbs, salt and pepper
Sugar: For sweetness. Just a little helps to balance out the sharpness of the vinegar.
Lemon juice: Use fresh lemon juice rather than bottled. It’s so much more zingier with a brighter flavor.
Extra virgin olive oil: It’s best to use EVOO for salad dressing as it has a much better flavor. In a pinch, you can use regular olive oil.

How to make Apple Cider Vinegar Dressing

It’s so simple to make this recipe!

Simply whisk the ingredients together and you are ready to use it!

The ingredients for the vinaigrette mixed together in a glass jug.

Recipe Variations

Make it without egg yolks. You can skip them altogether, or add in a couple of tablespoons of mayonnaise, sour cream or yogurt to get the creamy taste and texture.
Use a different sweetener. Rather than granulated sugar, you can use honey, maple syrup or another liquid sweetener.
Mix up your herbs. I used a blend of Italian herbs, but you can just use one herb like parsley or oregano.
Use dijon mustard instead of whole grain. This will give it a bolder flavor, so if you do this swap, try it with half the amount first and taste it.
Swap the apple cider vinegar for white wine or champagne vinegar.

Frequently Asked Questions

How long does it keep?

Once you have made your apple cider vinegar dressing, pour it into a sealable bottle and store in the fridge. Because it contains egg yolk, it will keep for around 5 days. If you skip the egg yolk, it will keep for weeks!

What’s the best oil to use in a salad dressing?

Extra virgin olive oil has a more pronounced flavor and is much smoother compared regular and light olive oil, so is the best to use in dressings and vinaigrettes. Avocado oil also works well.

What’s the ratio of oil to vinegar in a vinaigrette dressing?

Traditionally a ratio of 3 parts oil to 1 part vinegar is used, but I prefer my dressing to be on the tangier side so I actually make this recipe with a 1:1 ratio. I find that the other ingredients help to balance out the tang of the vinegar, and apple cider vinegar is also less acidic than white vinegar. Feel free to play around with this ratio if you find it too strong.

Close up of the bottle of salad dressing.

Serving Suggestions

This apple cider vinegar dressing is obviously great to serve drizzled over fresh salads. It’s a great no mayo alternative in potato salads and you can also use it as a marinade. Drizzle over roasted veggies like carrots and Brussels sprouts to easily add some flavor to your dish.

Recipe Notes and Tips

Taste before using and adjust seasoning if required.
Use dried herbs rather than fresh. They have a stronger flavor and the dressing will keep for longer.

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Close up of the vinaigrette being poured.

If you’ve tried this recipe, be sure to leave a star rating and a comment below!