Mom’s Homemade Salad Dressing

Mom’s Homemade Salad Dressing is one of those timeless recipes that never disappoints. It’s smooth, flavorful, and perfectly balanced between sweet and tangy, with a subtle onion note that ties everything together. It comes together in minutes using basic pantry ingredients and tastes far better than anything store-bought.

This sweet and tangy homemade salad dressing has been a staple in my family for generations. The simple mix of oil, vinegar, ketchup, and sugar might sound humble, but it creates a flavor that instantly brings me back to childhood dinners around my mom’s table. When I moved into my first apartment, I called her in a panic before hosting a dinner party — she gave me this recipe over the phone, and it’s been my go-to ever since.

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Cuisine: American / Family Classic
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: About 2 cups
Calories: ~90 per tablespoon

Why You’ll Love This Recipe

• Ready in under 5 minutes
• No blender or fancy tools — just shake or whisk
• Made with everyday ingredients
• Keeps well in the fridge for weeks
• A family favorite that goes with almost any salad

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Ingredients

• 1 cup salad oil (vegetable or canola oil work best)
• ¾ cup granulated sugar
• ½ cup vinegar (white distilled or apple cider)
• ¼ cup ketchup
• 1 tablespoon dried minced onion
• ½ teaspoon salt

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Step-by-Step Instructions

1. Gather Your Ingredients
Measure everything before you start. The balance of flavors is what makes this dressing special, so be precise.

2. Combine Everything
Add oil, sugar, vinegar, ketchup, minced onion, and salt to a jar with a tight-fitting lid or to a medium mixing bowl.

3. Mix Thoroughly

• Jar method: Shake vigorously for 30–45 seconds until the sugar dissolves and the dressing turns smooth and reddish-orange.
• Whisk method: Whisk for about a minute until fully blended and slightly thickened.

4. Let It Sit
Allow the dressing to rest for at least 30 minutes before serving. This gives the dried onion time to rehydrate and infuse flavor.

5. Store and Serve
Transfer to a bottle or jar with a pour spout. Shake before each use.

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Pro Tips

• The dried onion is key — it releases flavor slowly without overpowering the dressing.
• If refrigerated, let it sit at room temperature for 10–15 minutes before serving so the oil can liquefy again.
• A blender will give you a smoother texture if you prefer.
• Make a double batch — it disappears quickly!

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Variations

• Add 1 tsp Dijon mustard for a bit of bite.
• Replace some sugar with honey or maple syrup for natural sweetness.
• Stir in Italian seasoning or garlic powder for extra depth.
• Use it as a marinade for chicken or a dip for raw veggies.

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Storage Notes

Store in an airtight container in the refrigerator for up to 3 weeks. Shake well before using. If the oil solidifies, run the container under warm water or leave it out for 15 minutes.

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Perfect Pairings

• Green salads with romaine, iceberg, or spinach
• Pasta salads and slaws
• Fresh tomatoes, cucumbers, or fruit salads
• Sandwiches and wraps as a flavorful spread
• Light chicken or shrimp marinades

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FAQs

Q: How long does this dressing last?
A: It stays fresh in the refrigerator for up to 2–3 weeks. For best flavor, use within 10 days.

Q: Can I use another oil?
A: Yes — neutral oils like canola, vegetable, or light olive oil work best. Avoid extra-virgin olive oil, which can overpower the flavor.

Q: What salads pair well with this dressing?
A: It’s great on green salads, coleslaw, or fruit salads. The sweetness complements ingredients like apples, berries, and nuts.

Q: Can I cut down the sugar?
A: Definitely. Try reducing it by ¼ cup at first, or swap part of it for honey.

Q: Can I substitute the dried minced onion?
A: Use 1 tablespoon fresh minced onion or ½ teaspoon onion powder if needed, but the dried version gives the best flavor.

Q: Does it need refrigeration?
A: Yes, because it contains ketchup. Keep it chilled and shake before each use.