Bottled salad dressing is one of the easiest things to stop buying. A vinaigrette is just oil, acid, and seasoning, and you can make a better one in the time it takes to find the bottle in the fridge. Once you learn the ratio, you never need a recipe again.
The ratio to remember
The classic balance is three parts oil to one part acid. Start there and adjust to your taste. The acid can be vinegar, lemon juice, or lime. The oil is usually olive, but a neutral oil works when you want the other flavors to stand out. Too sharp, add oil. Too flat, add acid.
Build it in the right order
- Put the acid in a bowl or jar first, with a pinch of salt and a grind of pepper.
- Whisk or stir in a small spoonful of Dijon mustard. It adds flavor and helps the dressing hold together.
- Add the oil slowly while whisking, or just shake everything hard in a sealed jar.
Make it your own
That base takes any direction you want: minced shallot, a little honey or maple for sweetness, grated garlic, fresh herbs, a spoon of grated parmesan. The mustard is the quiet hero because it emulsifies the oil and acid into something creamy that clings to the leaves instead of pooling at the bottom of the bowl. It keeps in the fridge for a week, though it may need a shake to come back together after the oil firms up in the cold.