How to Make a Simple Vinaigrette (and Why You'll Never Buy Bottled Dressing Again)

There are a handful of kitchen skills that quietly transform the way you cook. Making your own vinaigrette is one of them.

It takes under two minutes. It costs a fraction of store-bought dressing. It contains no stabilisers, no added sugars, no unpronounceable preservatives. And once you understand the basic ratio, you can riff on it endlessly — adapting it to whatever you have on hand, whatever you're dressing, and whatever mood you're in.

This is a foundational skill. Let's build it properly.

The Classic Ratio

Every vinaigrette starts with the same basic relationship between acid and fat:

1 part acid : 3 parts oil

That's it. One tablespoon of vinegar or citrus juice to three tablespoons of oil. Everything else — mustard, garlic, herbs, honey, shallots — is flavour and technique layered on top of this foundation.

Some palates prefer a sharper dressing (closer to 1:2), others prefer something more mellow (1:4). Start with 1:3 and adjust from there based on your taste and what you're dressing.

The Science of Emulsification

Oil and water (or acid) don't naturally mix — they separate. A vinaigrette is a temporary emulsion: you're forcing these two incompatible liquids to combine by breaking the oil into tiny droplets suspended throughout the acid.

Whisking vigorously achieves this, but the emulsion is unstable and will separate within minutes. To create a more stable, creamy vinaigrette that holds together longer, you need an emulsifier — a molecule that bonds with both fat and water simultaneously.

The most common emulsifier in a home kitchen vinaigrette is Dijon mustard. The lecithin in mustard acts as a bridge between the oil and acid, creating a dressing that stays cohesive for hours. A small amount of honey or maple syrup also helps stabilise the emulsion while adding a touch of sweetness to balance the acid.

This is why a properly made Dijon vinaigrette looks creamy and clings to leaves — it's not just flavour, it's chemistry.

The Classic Dijon Vinaigrette

This is the recipe to memorise. It works on everything.

Makes about 60 ml (¼ cup) — enough for a large salad for 4

• 1 tbsp red wine vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced or grated
• Pinch of salt and freshly ground black pepper
• 3 tbsp extra virgin olive oil
• Optional: ½ tsp honey or maple syrup

Method:

1. Add the vinegar, mustard, garlic, salt, pepper, and honey (if using) to a small bowl or jar.
2. Whisk together until combined.
3. While whisking constantly, slowly drizzle in the olive oil. The dressing will thicken and emulsify as you add the oil.
4. Taste and adjust — more acid if it tastes flat, more oil if it's too sharp, more salt if it needs lift.

Jar method: Add all ingredients to a small jar, seal the lid, and shake vigorously for 20 seconds. Done.

Choosing Your Acid

The acid you choose shapes the entire character of the dressing. Here's how the most common options differ:

• Red wine vinegar — bold, tangy, classic. Works with robust greens like arugula, radicchio, and romaine
• White wine vinegar — lighter and more delicate. Good with butter lettuce, cucumber, and herb salads
• Apple cider vinegar — slightly fruity with a mellow tang. Pairs well with grain salads and roasted vegetables
• Sherry vinegar — nutty, complex, and slightly sweet. Excellent with bitter greens and warm salads
• Lemon juice — bright and fresh. Best used day-of as it loses its vibrancy quickly. Ideal for fish, asparagus, and spring vegetables
• Balsamic vinegar — sweet and syrupy. Use a 1:4 ratio as it's less sharp; pairs beautifully with strawberries, tomatoes, and mozzarella

Choosing Your Oil

Extra virgin olive oil is the default for good reason — its flavour is complex and it contributes to the dressing rather than just carrying it. Use a good quality one; you'll taste the difference.

For more neutral dressings (Asian-inspired, creamy, or herb-forward), a light olive oil or avocado oil works well. Walnut oil and hazelnut oil are beautiful in small amounts — use half walnut oil and half neutral oil so the flavour doesn't overwhelm.

Variations to Build Into Your Rotation

Once you have the base ratio down, the variations are endless. Here are five worth adding to your regular repertoire:

Lemon Herb Vinaigrette
Swap red wine vinegar for fresh lemon juice. Add 1 tbsp finely chopped fresh herbs (parsley, tarragon, chives, or a mix). Excellent on fish, roasted asparagus, or potato salad.

Maple Balsamic Vinaigrette
Use balsamic vinegar with a 1:4 ratio. Add 1 tsp pure maple syrup and omit the Dijon. Wonderful on roasted root vegetables, spinach with walnuts, or a harvest grain bowl.

Shallot Vinaigrette
Add 1 tbsp finely minced shallot to the base recipe. Let it macerate in the vinegar for 5 minutes before adding the oil — this softens the sharpness and infuses the acid with flavour. A French bistro classic.

Tahini Lemon Dressing
Replace the oil with 2 tbsp tahini and add an extra tablespoon of lemon juice plus 1–2 tbsp water to thin. Whisk until smooth. Rich, nutty, and excellent on roasted vegetables, grain bowls, and falafel.

Miso Ginger Dressing
Replace Dijon with 1 tsp white miso paste. Add 1 tsp freshly grated ginger and use rice wine vinegar as your acid. Use a neutral oil. Pairs beautifully with shredded cabbage, edamame, and Asian-inspired salads.

How to Dress a Salad Properly

A great vinaigrette can be undone by poor application. A few principles:

• Dress at the last moment — acid wilts greens quickly. Dress just before serving
• Use less than you think — a well-dressed salad is lightly coated, not swimming. Start with half the dressing and add more as needed
• Season the greens first — a small pinch of flaky salt directly on the leaves before dressing makes a noticeable difference
• Toss thoroughly — use your hands or two large spoons and turn the leaves until every surface is coated
• Taste before serving — adjust with a squeeze of lemon, a pinch of salt, or a drizzle more oil as needed

Storage and Make-Ahead Tips

A basic vinaigrette without fresh garlic or herbs will keep in a sealed jar in the refrigerator for up to two weeks. The olive oil will solidify when cold — simply bring it to room temperature and shake before using.

If you've added fresh garlic, use within three to four days. Fresh herb vinaigrettes are best used within two days before the herbs oxidise and lose their brightness.

Making a double or triple batch on the weekend means you're never more than a shake away from a properly dressed salad on a busy weeknight.

The Bigger Picture

Learning to make your own vinaigrette is a small skill with an outsized return. It removes a processed product from your kitchen, saves money, and gives you complete control over flavour and ingredients. More than that, it builds the intuition to taste, adjust, and balance — which is the foundation of cooking well.

Make it once this week. Taste it. Adjust it. Make it yours.