This is a Fox family staple! I make this “house” dressing nearly every week – it is quick, easy, and great tossed with a simple salad or drizzled upon grilled chicken breast. 

Herb Vinaigrette 

Prep Time: <5 min

Makes: about 8oz


  • 2/3 cup EVOO
  • 1/3 red wine vinegar
  • 2-3 fat cloves of garlic
  • 1 shallot, diced*
  • ½ tsp mustard powder**
  • ½ TBSP honey
  • ½ tsp celery salt
  • ¼ tsp thyme
  • 1 TBSP dried parsley
  • 1 TBSP dried oregano
  • 1 TBSP dried basil
  • ½ TBSP sea salt
  • 1 tsp black pepper

Let’s do this! 

  1. Place all ingredients in a food processor, wide-rimmed jar, deep bowl or other type of tall container. 
  2. Using a food processor or an immersion blender, blend all of the ingredients together until a smooth, “dressing-like” consistency is obtained. Add water to thin out the dressing if the dressing is too thick for your preference. 
  3. Pour the dressing into a Mason jar (with a lid) or any other container with a top. Store covered in the refrigerator for up to 3 days. Shake well before using.
  4. Enjoy!

*You can substitute 1 tsp of onion powder for the shallot

**You can choose to omit the mustard powder or substitute it with ½ tsp of Dijon mustard

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