How to Make Vinaigrette (The 3-to-1 Ratio and Beyond)

The basic ratio

The classic starting point is three parts oil to one part acid. For a small batch for four servings of salad:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon vinegar or citrus juice
• 1/2 teaspoon Dijon mustard
• 1 small pinch of salt and a few grinds of black pepper

Adjusting the balance

Three to one is a guide, not a rule. Mild acids such as rice vinegar or lemon juice can take a little less oil; bold, sharp vinegars may need more. Some cooks prefer a punchier two-to-one dressing for sturdy greens. Taste the dressing on a leaf of your salad, not from a spoon, and adjust.

Step-by-step method

1. Put the acid and salt in a small bowl or jar first and stir so the salt dissolves; salt does not dissolve in oil.
2. Add the mustard and any other flavourings, such as minced shallot, garlic or honey.
3. Either whisk constantly while pouring in the oil in a thin stream, or add all the oil to the jar, close the lid tightly and shake hard for 15 to 20 seconds.
4. Taste on a salad leaf and adjust with more acid, oil, salt or a touch of sweetness.

Why mustard helps

Oil and vinegar do not want to mix. When you whisk or shake them, the oil breaks into tiny droplets suspended in the vinegar, called an emulsion, but they soon separate again. Mustard contains natural emulsifiers that coat the droplets and keep the dressing creamy for longer. Honey, miso, tahini and finely grated garlic also help.

A vinaigrette will still separate as it sits. That is normal; simply shake or whisk it again before using.

Choosing oils and acids

Oils

Extra-virgin olive oil is the classic choice and adds a fruity, peppery flavour. For a lighter or more neutral dressing, use part sunflower or grapeseed oil. A spoonful of toasted sesame or walnut oil adds character, but use it in small amounts as these flavours are strong.

Acids

Red and white wine vinegar are versatile all-rounders. Sherry vinegar is nutty, balsamic is sweet and rich, cider vinegar is fruity and rice vinegar is mild. Lemon and lime juice are bright and fresh but lose their punch after a day or two.

Five variations to try

• Lemon-Dijon: lemon juice, Dijon mustard and a little lemon zest. Good on almost anything.
• Balsamic: balsamic vinegar with a small amount of Dijon; wonderful with tomatoes and mozzarella.
• Greek-style: red wine vinegar, dried oregano and a little garlic, perfect for our Greek Village Salad.
• Maple-cider: apple cider vinegar, Dijon and maple syrup, as in our Roasted Squash Salad with Feta and Cranberries.
• Sherry-shallot: sherry vinegar with a finely minced shallot left to soften in the vinegar for 10 minutes before adding the oil.

How much dressing to use

Leaves should be lightly coated, not swimming. Start with about 1 tablespoon of dressing per 2 cups of loosely packed greens, toss well with your hands or tongs, and add more only if needed. Dress tender greens just before serving so they do not wilt.

Frequently asked questions

The bottom line

Start with three parts oil to one part acid, dissolve the salt in the acid, add a little mustard and shake or whisk it together. Taste on a leaf, adjust, and dress your salad just before serving. Once you have the ratio down, you can change the oil, acid and flavourings to suit every salad you make.