Why Homemade Salad Dressing Is Worth It

(and the Simple Base My Mom Taught Me)

If you ever peek at the ingredient list on a store-bought dressing, you’ll notice quickly that it doesn’t match the simplicity of what dressing should be. Most bottles are filled with refined oils, stabilisers, sugars, and preservatives that don’t exactly scream “fresh.”

That contrast is one of the reasons I still come back to the method my mom used when I was growing up — real ingredients, full flavour, no fillers, and endless room to play. Homemade dressing isn’t complicated. In fact, it’s one of the easiest ways to elevate your meals, support better metabolic balance, and bring whole-food flavour into your everyday routine.

Once you learn the simple base recipe, you can shift flavours just by changing a vinegar, swapping an oil, or sprinkling in a spice blend. One tiny change creates a completely different dressing.

This blog will walk you through:

• why homemade dressing is a healthier, more flavourful choice

• my mom’s two-minute dressing base

• how to transform flavour using oils, vinegars, mustards, and spice blends

• why homemade dressings double as incredible marinades

And in Part 2, you’ll get the complete dressing recipe library featuring every YGY Easy Eats™ blend — vinaigrettes and creamy dressings included.

What’s Really Inside Store-Bought Dressing?

Not all bottled dressings are harmful, but many contain ingredients that may not support gut health, steady energy, or clean-eating goals. Common additions include:

1. Refined Seed Oils

Most commercial dressings rely on soybean, canola, cottonseed, or corn oil because they’re inexpensive. These oils aren’t very stable and might not be ideal as everyday fats for individuals dealing with inflammation concerns.

2. Added Sugars

Even savoury dressings often contain glucose–fructose, maltodextrin, or cane sugar — ingredients that can spike blood sugar and work against your nutrition goals.

3. Emulsifiers & Thickeners

Ingredients like polysorbate 80 or certain gums help dressings stay creamy on the shelf. Some people find these irritating to a sensitive digestive system.

4. Preservatives & “Natural Flavours”

These extend shelf life but add little nutritional value and can trigger reactions for those with sensitivities or migraines.

5. High Sodium Levels

Some bottled dressings contain as much sodium per tablespoon as a small snack bag of chips.

When you make your own dressing, you control everything — oil, acidity, sweetness, salt, flavour — and it simply tastes fresher.

My Mom’s Simple Dressing Base

My mom never bought dressing. She made it.
And she always started with the same, foolproof formula — real ingredients, no fillers, and flavour you can build on.

Basic Vinaigrette Base

• ¼ cup avocado oil - You can also use olive oil, but keep in mind that some olive oils have a stronger flavour and may dominate the dressing.

• ⅛ cup vinegar or 2 tsp of vinegar If you prefer a milder, less vinegar-forward dressing, reduce this to 2 teaspoons.

• 1 tsp dry mustard

• 1 tbsp seasoning or spice blend

• Optional:

  • 1 teaspoon honey or maple syrup — add more to taste

  • 1 teaspoon fresh lemon, lime, or orange juice — increase as desired for extra brightness

Shake it in a jar and you’re done. This is the exact base I still use today — and the foundation for every dressing variation you’ll see in Part 2.

How to Build Flavour: The Magic of Simple Swaps

Once you understand the base, the real fun begins. Homemade dressing gives you endless flexibility with just a few tiny changes. No long ingredient lists. No complicated steps. Just simple swaps that create big flavour shifts.

Let’s walk through them.

Vinegar — The Easiest Way to Change Your Dressing

(SEO: best vinegar for homemade salad dressing)

Vinegar doesn’t just add tang — it sets the tone of the entire dressing.

• White balsamic → clean, bright, lightly sweet

• Dark balsamic → rich, deep, and slightly syrupy

• Rice vinegar → smooth and delicate, ideal for Asian bowls

• Apple cider vinegar → crisp and tangy

Changing only the vinegar gives you a completely different dressing without altering anything else.

Oils Shape the Personality of Your Dressing

Oil is the foundation, and its flavour matters.

• Avocado oil: clean, neutral, buttery

• Extra-virgin olive oil: bold, peppery, classic

• Walnut or sesame oil: flavourful oils; use sparingly, but they add incredible depth

A different oil means a different experience, even with the exact same ingredients.

Mustard — The Unsung Hero of Salad Dressing

Mustard doesn’t just add flavour — it helps emulsify the dressing (keep it from separating).

Try:

• Dry mustard for a clean, classic result

• Yellow mustard for brightness and nostalgia

• Grainy mustard for rustic texture

• Dijon mustard for intensity and elegance

A teaspoon can completely shift the dressing’s character.

Spice Blends — Where the Real Magic Happens

This is where homemade dressing really shines. You don’t need a cupboard full of herbs — a single spice blend can transform a basic vinaigrette into something incredible.

• Sesame Ginger → perfect for Asian-style bowls

• Ceaser Salad → perfect for wraps, great with chicken

• Cowboy Salsa → turns your salad into taco night

• Roasted Garlic Aioli → gives a Caesar-style twist

• Sweet Maple → warm, cozy, fall-inspired

• Bursting Berry → bright and fruity, great with chicken + spinach

And here’s a little tip:
If you want to lean further into an Asian flavour profile, add a splash of tamari or a clean, low-ingredient soy sauce. Just a teaspoon or two deepens the flavour, adds umami, and shifts the dressing beautifully without overwhelming it.

One blend. One minute. A completely new salad.

Dressings Aren’t Just Dressings — They’re Marinades Too

One of the best parts of making your own dressing?
It doubles as a marinade.

The acidity tenderises proteins, the oil carries flavour, and the spice blend does the rest.

Use your homemade vinaigrettes for:

• chicken

• shrimp

• pork

• tofu

• roasted potatoes

• grilled vegetables

• warm grain bowls

It’s an effortless way to cook cleaner and tastier.

Creamy Dressings, the Clean Way

Creamy dressings are crowd-pleasers — rich, satisfying, and incredibly versatile. But most store-bought versions rely heavily on processed oils, sugar, and preservatives.

Here’s your clean, whole-food alternative:

Creamy Dressing Base

Choose one:

• whipped cottage cheese

• Greek yoghurt

• sour cream

Add:

• 1 tbsp seasoning or spice blend

• 1–2 tbsp citrus juice

• water to thin

You’ll get a creamy dressing you can use as:

• a salad topper

• a dip

• a drizzle for bowls

• a spread for wraps

• a sauce for roasted vegetables

• a potato salad base

What About Mayo?

A spoonful is perfectly fine if you want the flavour — just don’t use it as the primary base.

What Comes Next: The Big Dressing Library (Part 2)

Now that you know how to build the base and shift flavours with simple swaps, it’s time for the fun part.

In Part 2, you’ll get:

• every vinaigrette using the YGY Easy Eats™ blends

• creamy dressing variations

• pairing suggestions

• marinade ideas

• seasonal twists

• printable recipe cards

Your salads — and honestly, your meals — are about to feel completely upgraded.