Jimmy John’s Oil and Vinegar Recipe: Zesty Sub Shop Emulsion

This dressing captures the zesty simplicity that made Jimmy John’s famous. I developed this version after years of trying to replicate that perfect tangy balance.

The secret is using a 2:1 ratio of oil to vinegar with just the right amount of seasoning. It’s not just for subs—this works beautifully on salads, as a marinade, or drizzled over roasted vegetables.

What makes this special is how the flavors meld together after sitting for a few hours. The result is a bright, well-balanced emulsion that’s both bold and subtle.

Store it in the fridge for up to two weeks. Here’s how to make this versatile dressing at home.

Ingredients for Jimmy John’s Oil and Vinegar

Nine simple ingredients deliver that signature tangy kick everyone loves.

The oil is the base here—canola or vegetable oil gives that clean, neutral flavor that lets the vinegar shine. White vinegar is non-negotiable for authenticity (apple cider just doesn’t cut it). I grab my spices from Penzeys or the bulk section at Whole Foods—fresher than those sad little jars that’ve been sitting in your cabinet for years.

No dried oregano? Fresh at triple the amount, but the texture won’t be the same. Out of white vinegar? Red wine vinegar in a pinch—it’s a little fruitier but still works. The sugar might seem odd, but it’s what makes that 2:1 ratio sing. Skip the garlic salt—you want control over the salt level here.

This keeps for about 2 weeks in the fridge. The flavors meld best after 24 hours, so make it ahead. Always shake before using—separation is natural. No freezing needed (or recommended).

Step-by-Step Instructions for Zesty Sub Shop Emulsion

Here’s how I make this tangy blend come together perfectly every time.

Step 1: Combine the Oil and Vinegar Base

In a medium bowl or jar with a tight-fitting lid, pour in the 1 cup Canola Oil and the 0.5 cup White Vinegar. I prefer using a jar because it makes the next steps much easier. The oil and vinegar will naturally separate, but that’s completely normal at this stage.

Real talk: the quality of your canola oil matters here. Use a neutral-flavored version to let the other ingredients shine. The vinegar should be standard distilled white vinegar for that classic tang.

Step 2: Add the Dried Herbs and Sugar

Next, add the 1 tsp Dried Oregano and 1 tsp Dried Basil. I always crush the oregano between my fingers as I add it to release more of its aromatic oils. Do the same with the basil—rubbing it between your fingers makes a noticeable difference in flavor.

Then add the 1 tsp Granulated Sugar. This isn’t just for sweetness—it balances the sharp acidity of the vinegar and rounds out the overall flavor profile. Stir gently to begin combining everything.

Step 3: Incorporate the Powdered Seasonings

Now add the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Here’s the thing—garlic powder and garlic salt are not the same, so make sure you’re using the right one.

I use fine sea salt for this, but kosher salt works just as well. The black pepper should be freshly ground if possible, but pre-ground works in a pinch. These seasonings add depth and a subtle savory note that makes this dressing so addictive.

Step 4: Emulsify and Rest

Seal your jar tightly and shake vigorously for 30-45 seconds until the mixture looks slightly thickened and well combined. You won’t get a perfect emulsion like commercial dressings, but it should look mostly uniform with small oil droplets suspended throughout.

Let the mixture rest at room temperature for 10-15 minutes to allow the flavors to meld together. This resting time is crucial—it lets the herbs rehydrate slightly and the seasonings distribute evenly.

Give it one final shake before using. The dressing will keep in the refrigerator for up to 2 weeks, but I always make fresh batches because it’s so quick and the flavor is best when fresh.

Essential Equipment for jimmy johns oil and vinegar

Mixing Containers

I always use a 16-ounce mason jar with a tight-fitting lid for mixing and storing. The wide mouth makes adding ingredients easy, and the lid creates a perfect seal for shaking. Ball Mason jars are my go-to—I get them at New Seasons Market in Portland.

Precision Measuring

Accurate measurements matter for this 2:1 ratio recipe. I use OXO Good Grips measuring cups for the liquids and 1-tablespoon scoops for the spices. The difference between ½ tsp and 1 tsp can throw off the entire balance. 💡

Emulsifying Tools

While a jar works great for shaking, I sometimes use a small whisk for initial mixing. A mini silicone spatula helps scrape every bit of oil from the measuring cup. For larger batches, I break out my immersion blender for a smoother emulsion.

Storage Solutions

For longer storage, I transfer to a glass salad dressing bottle with a pour spout. The 8-ounce size fits perfectly in my fridge door. I’ve found that plastic can absorb odors over time, so glass is always my preference.

Labeling System

I label everything with masking tape and a Sharpie—date and contents. Honestly, this saves me from the “mystery jar” game every time. For this dressing, I note the date and “Jimmy’s Style” so Tom knows not to use it on his tacos. 🥗

Frequently Asked Questions