Start with a simple ratio
A dependable vinaigrette starts with a clear balance of acid and oil. For most salads, use 1 part vinegar or citrus juice to 3 parts oil. That gives enough brightness without making the dressing harsh. If you are dressing bitter greens, you may prefer a slightly sharper mix closer to 1:2. For a softer dressing, move toward 1:4.
A practical small-batch formula is 1/4 cup acid, 3/4 cup oil, 1 teaspoon Dijon mustard, 1/2 teaspoon fine salt, and black pepper to taste. That makes about 1 cup, enough for several side salads or one large grain bowl.
Whisk or shake it in the right order
Put the acid in a bowl or jar first, then add the salt, mustard, and any minced shallot or garlic. These water-based ingredients help the salt dissolve, and mustard helps the dressing hold together. Whisk until the salt is dissolved and the mixture looks slightly thickened. Then drizzle in the oil slowly while whisking constantly.
If you are using a jar, add everything at once, seal it tightly, and shake hard for 10 to 15 seconds. The finished dressing should look glossy and lightly emulsified, not streaky. If it separates, whisk or shake again before using it.
Taste and adjust
Taste vinaigrette on a lettuce leaf or a small piece of bread, not by itself. It should taste a little bold, because salad ingredients will soften it. If it tastes flat, add a pinch more salt. If it tastes dull, add a few drops more acid. If it tastes too sharp, add oil 1 tablespoon at a time.
If the dressing is too thick, whisk in 1 to 2 teaspoons water. If it seems too thin, add a little more oil or another half teaspoon of mustard. If it tastes too sweet, add acid and a pinch of salt. If it tastes too garlicky, let it sit for a few minutes and taste again, since raw garlic mellows slightly over time.
Change the flavor without losing balance
Once you have the base formula, change one or two flavor elements at a time. Neutral oil lets the acid, herbs, and mustard stand out. Extra-virgin olive oil adds a peppery, fuller finish. Keep the same rough ratio so the dressing still tastes balanced.
Good combinations include lemon juice with olive oil and chopped herbs; red wine vinegar with Dijon and minced shallot; apple cider vinegar with a little honey; or lime juice with a small amount of toasted sesame oil plus a neutral oil. Add sweeteners sparingly, since too much can make the dressing taste flat instead of bright.
Use it like a seasoning, not a sauce
Dress dry ingredients so the vinaigrette clings instead of pooling at the bottom of the bowl. Spin or pat leafy greens dry before tossing. For a standard bowl of greens, start with about 2 tablespoons dressing for 4 cups of leaves, toss, then add more if needed. Grain salads and bean salads can take a little more because they absorb flavor.
Toss tender greens at the last minute. Warm grains and roasted vegetables can be dressed while still warm so they absorb the flavor more evenly. If you are serving a mixed salad with crunchy toppings, hold some dressing back so nuts, croutons, and cheese stay distinct.
Store it safely
Keep vinaigrette in a clean jar with a tight lid in the refrigerator. If it contains fresh garlic, fresh herbs, shallot, fruit juice, or other perishable ingredients, refrigerate it within 2 hours, or within 1 hour if the room is above 90 F. Keep the refrigerator at 40 F or below.
For the best quality, make smaller batches when you use delicate add-ins. If the vinaigrette includes fresh garlic, use it within 3 to 4 days. Shake or whisk before each use, because oil and acid can separate in the fridge. Always use a clean spoon or pour what you need into another container so the jar stays fresher longer.
Common questions
What is the best oil for vinaigrette?
Extra-virgin olive oil gives the most flavor, while a neutral oil such as canola or grapeseed keeps the dressing lighter. You can also blend the two for a middle ground.
Why does my vinaigrette separate?
Oil and acid naturally want to split. Mustard, thorough whisking, or a hard shake helps the dressing hold together longer, and shaking before serving fixes most separation.
Can I make vinaigrette without mustard?
Yes, but it will separate more quickly. If you skip mustard, whisk thoroughly and shake the dressing right before using it.
