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Voeller Salad Dressing Recipe

Voeller Salad Dressing Recipe

The Voeller family visited my family many years ago and made many delicious, healthy dishes. The two eldest daughters created a cookbook several years ago (“From the Kitchen of Two Sisters”) with lots of their recipes. This is one we really love. It goes well on salads, potatoes, pasta and more!

Makes about 1 1/2 cups

1 C. light olive oil

3 T. Dijon mustard

2 T. Bragg’s Liquid Aminos, tamari, or soy sauce

2 T. honey

2 T. lemon juice

1 T. thyme

1/2 t. pepper

Wisk or blend all ingredients and serve.

Note: Blending all ingredients in the blender helps them not separate quite as distinctly later, providing a better taste overall.


Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.


  1. Regina Shea

    I love a good salad dressing! I will use this for sure the next time I make pasta salad. Thank you Jill.

  2. Marie

    Love your salad dressing! I’ve heard you received some backlash for this dressing being unhealthy. I will have you know. This recipe is very healthy. That’s old school thinking. Keep up people!

  3. Christina

    Sounds simple and looks like a vinaigrette!

  4. Brandon

    how did this make it on fox news lol …you keep doing you Jill. To many silly people out there

  5. Marilyn lEe

    You will only use 1-2 T on a salad. Get real. Sounds good to me. @cantstopcooking

  6. Rosetta Dodd

    Awesome job! Thank you for homemade. I appreciate it.

  7. Cindy

    Sounds Yummy Jill thank you for sharing will try

  8. Bob

    Eliminate the soy sauce, honey and lemon juice. Add some vinegar and white wine to the other ingredients and you have a Nicoise salad dressing.

  9. Katie

    It looks so yummy! I am going to try it with my six kids tomorrow! Thank you!

  10. Karrie

    This sounds so good. Thank you for this wonderful recipe!! I think my family will love it.

  11. Kerri

    If you put everything but the oil in a food processor and whir it together, and then slowly add the oil while the machine is spinning, you can get a true emulsion where all of the flavor is suspended in the oil. It can also be done with a whisk if you have the fortitude.

  12. Goldie

    Looks great.. Don’t understand how some are calling this unhealthy or gross. You use a small amount of dressing per serving, the sodium isn’t even comparable to the levels in packaged dressing! Love your blog and family jill!! I think your family should try lifestyle vlogging on youtube!! You guys seem so great!

  13. Kate

    Does T mean teaspoon or tablespoon? Apologies if I’m being really stupid, Jill.

    • Derick & Jill

      T = Tablespoon
      t = teaspoon

      Thanks Kate. 🙂

  14. Cyndi

    I read about this in the news, and it lead me to this page. I am so sorry that you are receiving so my trash talk from sharing this recipe!!!!! People are so mean!!!! Anyways, I think it looks delicious and can’t wait to try it! Thank you for sharing! As far as all of the sodium trash talk, how much of this are they using??? It’s not meant to drink the entire bottle, that is why its called a dressing!!!! SHEESH people!!!! Find a hobby!!

  15. Daniel B.

    This is amazing. I tried it because it look simple and sounded delicious. It is exactly that, Delicious. I used in on a salad for lunch and then a baked potato at dinner. I also used a low sodium soy sauce. I am going to try it on steam broccoli tonight. Thanks for the share! I will be keeping this one in my fridge.

  16. Michelle Striegel

    It’s excellent… It looks versatile.. You can add or remove what you don’t like or can’t have.. Love it.. Keep it up and never let anyone else tell you otherwise.. Blessings

  17. linda

    why would anyone have a problem with this recipe….it looks great and won’t give you a “grabber” for pete sake

  18. Vicky

    I actually can’t believe you are being vilified over a salad dressing. Rise above it Jill and keep sharing. Bragg’s Liquid Aminos which you mention first is sold in my local health food store? It must be a slow news day. God Bless!

    • BECKY M.

      The Duggars and anyone connected to them are vilified if they so much as sneeze into the wrong handkerchief. I can’t understand why people who don’t like them, take time out of their day to criticize. The internet is loaded with Duggar “snark” websites and blogs. It seems so foolish to me! The Duggars are great and I hope they keep doing what they’re doing for a long time! 🙂

  19. Bruce Branz

    The liberals are going nuts over a non salt issue. I am 74 with HBP and have no problem with a little salt. For God’s sake, nobody is going to drink the whole cup at once. Use but a tablespoon on your salad. I have not tried this yet. I have been making Sauce Gribiche for my salads. It is pure delish ! ! Your’s is next ! !

  20. Chris Rhee

    I have to ask… Where’s all that evil salt that I read about in the news? I can’t wait to try this recipe. It sounds yummy!

  21. Kerry gigharbor

    Did you use fresh or dried thyme? Just wondering because dried is so much more potent than fresh, so I would need to use less.

    • Derick & Jill

      dried thyme

  22. Ruth

    I’m amazed that your recipe even made the news. It’s rather strange what people will choose to criticize when you’re a celebrity. People really ought to spend more time on correcting their own flaws, then they wouldn’t have the free time to try to worry about every little thing that other people do.

    I hope those who criticized the sodium content never eat out at Chinese food! LOL!

    I decided to try it and I think that it’s a great recipe! I used what I had on hand (regular mustard, etc.) and it tastes good to me. I’m having it with a big salad for lunch.

    I didn’t have any thyme, so I substituted basil and oregano. When I go shopping next, I’ll pick up the thyme and dijon mustard, so that I can make it more authentically, but even the edited version.

    Thanks for sharing!

  23. Lucia

    Don’t mind he haters Jill! I’ll definitely try this but will replace the soy sauce and use balsamic vinegar instead cause I don’t like soy sauce. 🙂 Thanks for inspiration!

  24. Peg murphy

    Looks and sounds good

    I don’t know why people are talking down about this
    Can’t wait to make it
    looks like this could even be used as a marinade for meats &/or vegetables
    Thx for sharing

  25. kATHY k

    I found this site from Fox news, and decided to check it out out of curiosity. The salad dressing sounds wonderful. The criticism is ridiculous. I guess those who want to call this unhealthy due to sodium content do not understand math? A 2 TB serving of this salad dressing made with full sodium soy sauce and normal dijon mustard will have approximately 180 mg of sodium, and you can cut that in half by using low sodium soy sauce and dijon mustard. A 2 TB serving of Hidden Valley ranch has 260 mg and a 2 TB serving of Wishbone Italian has a whopping 350 mg of sodium. Following the dietary guidelines of 2,300 mg of sodium per day, this salad dressing is very healthy.

  26. Alison

    This looks like a classic to me, and as a chef I can tell you there’s not much sodium in there.

  27. Alison

    I just made this and it’s delicious!

    Im surprized people are so upset about it… It comes out to about 92 mg of sodium per tablespoon.

  28. Bree

    There is a strong my brother used to tell me, when other people would try to tear me down. He said that they behave like lobsters in a pot, when one tries to get out of the pot of boiling water all the other lobsters drag him back in because if they can’t get out no one is getting out. Sometimes people are bitter and they don’t want anyone else to succeed if they can’t. Your happy now and they cannot stand it. Chin up and rock on.

    • Bree

      * story

  29. Francine

    Hi, I wrote this recipe down long ago when I first saw it. I’m very much a procrastinator and just got around to making it! When I read it, I thought the ratio of oil to liquid and acidity seemed off; too much oil/too little lemon juice, since dressings are typically 3-1 ratio of oil/vinegar. I made it as written, and found that the ratio is indeed off, although I saw its potential. So I simply poured off 1/4 c oil, then added 2T more lemon juice, so that it’s now 3/4 c oil, 1/4 c lemon juice. All other ingredients are the same. Bingo! Delicious! I can see using this on maybe a sturdy winter kale salad; will be excellent on roasted potatoes or peppers with chicken. Glad I finally made it, thanks 🙂


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