The best way to make vinaigrette
Start with 3 tablespoons olive oil and 1 tablespoon vinegar. Whisk the vinegar with a pinch of salt and optional mustard, then add oil slowly; or shake everything in a closed jar. Taste on a leaf and adjust.
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The ratio is a starting point, not a rule for every vinegar and salad. A dressing that tastes sharp by itself may suit rich food; wet lettuce can make the same dressing seem diluted. Make a small batch, taste it on the intended food, and change one ingredient at a time. This version contains no raw garlic or fresh herbs.
Which method should you use?
Ingredients and equipment
About ¼ cup dressing
Ingredients
Equipment
- Small bowl
- Whisk
- Measuring spoons
- Clean salad leaf for tasting
The 3:1 starting ratio follows Nebraska Extension. Mustard is optional.
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Before you start
- Use a clean jar with an intact lid.
- Wash and dry salad leaves before dressing them.
- Refrigerate leftovers promptly. Adding fresh garlic or herbs changes storage considerations; this is not a shelf-stable preserve.
Whisk method
Start with the acid
Whisk vinegar, salt, pepper, and optional mustard in the bowl.
Look for Seasoning dispersed without lumps.
Add the oil slowly
Whisk while drizzling in oil. Stabilize the bowl on a folded towel if it slides.
Look for A more unified mixture instead of a separate oil puddle.
Taste on the food
Dip a clean leaf in a little dressing. Add drops of vinegar if dull or small amounts of oil if too sharp.
Look for Balance on the food you intend to serve.
Dress just enough
Toss a little through dry leaves, adding only if needed. Refrigerate unused dressing in a clean closed container.
Look for Leaves lightly coated, not sitting in a pool.
Fix common problems
Judging dressing only by a spoonful, then drowning the salad to compensate for an unbalanced mix.
Separated? Whisk or shake again; separation is expected in a simple vinaigrette.
Too sharp? Add a small amount of oil, mix, and taste on the salad again.
Common questions about this method
Why does vinaigrette separate?
Oil and vinegar need mixing to stay dispersed temporarily. Re-whisking or shaking before serving is normal.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Shake in a jarAbout 5 min
Add 3 tablespoons olive oil, 1 tablespoon wine vinegar, a pinch of salt and pepper, and optional ½ teaspoon Dijon mustard to a clean jar with headspace. Close and shake until mixed, then taste on a clean salad leaf. Refrigerate unused dressing promptly and shake again before serving.
Preparation
About ¼ cup dressing
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red or white wine vinegar
- ½ teaspoon Dijon mustard, optional
- Pinch of salt and pepper
Equipment
- Small clean jar with tight lid
- Measuring spoons
- Clean salad leaf
Use a jar with enough empty space for the liquid to move.
Measure into the jar
Add vinegar, oil, seasoning, and optional mustard. Leave generous headspace.
Look for Room above the liquid.
Check and shake
Close the lid securely and shake until mixed.
Look for The oil is dispersed through the vinegar.
Taste a little
Open carefully and test on a clean leaf. Adjust one ingredient and shake again.
Look for A balanced bite.
Use or chill
Pour only what you need and refrigerate the rest promptly. Shake again before later use.
Look for A fresh mix at the moment of serving.
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
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Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Added a measured starting ratio, whisk and jar methods, and guidance on tasting and refrigeration. Read our testing standards →
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Keep learning
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