How to Make Salad Dressing

Perfect homemade vinaigrette in 2 minutes

⚡Quick Answer

3:1 ratio = 3 parts oil to 1 part vinegar. Whisk vinegar + mustard + garlic + salt, slowly add oil. Customize with herbs/honey.

The magic ratio: 3 parts oil to 1 part acid (vinegar or citrus juice). This is your base for any vinaigrette.

💡For creamy dressings, use mayo or yogurt as your base instead.

Whisk ¼ cup vinegar with 1 tsp Dijon mustard, 1 minced garlic clove, salt and pepper.

💡Mustard helps emulsify (blend) oil and vinegar together.

Slowly drizzle in ¾ cup olive oil while whisking constantly until emulsified and creamy.

💡Or shake everything in a jar - works perfectly!

Add honey for sweetness, herbs for freshness, shallots for bite, or parmesan for richness.

💡Taste on a lettuce leaf, not from spoon - flavors differ!

Normal! Just shake before using. Add more mustard or blend with immersion blender for stable emulsion.

Oil-based vinaigrette: 2 weeks refrigerated. Creamy/dairy dressings: 1 week.

Extra virgin olive oil for bold flavor, or neutral oil (avocado, grapeseed) for mild dressings.

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