A small glass jar and a wire whisk sit beside a bowl of freshly mixed vinaigrette and fresh leafy greens on a bright kitchen counter.
Techniques Guide

How to Make Vinaigrette: A Flexible Ratio and Simple Fixes

Whisk or shake a quick oil-and-vinegar dressing, then taste it with the salad and adjust the balance.

A small glass jar and a wire whisk sit beside a bowl of freshly mixed vinaigrette and fresh leafy greens on a bright kitchen counter.

Choose Your Ratio

For a milder dressing, start with 3 parts oil to 1 part vinegar. Maryland Extension uses 3 parts oil to 2 parts vinegar for a tangier result. Taste either version with your greens and adjust to suit the meal.

Where It Works

Spoon it over leafy salads, grain bowls, or pasta salads. It pairs well with the Mediterranean Chickpea Salad, Spiced Peach And Cilantro Quinoa Salad, or Zesty Hibiscus Berry Quinoa Salad.

What You’ll Need

Use a small bowl and whisk, or shake the dressing in a leakproof jar. Measuring spoons make it easy to repeat a ratio you like.

Mix and Taste

Put vinegar or lemon juice in a bowl. Add Dijon mustard if you want help keeping the dressing blended. Whisk in the oil a few drops at a time, then continue in a thin stream. For the jar method, combine the ingredients, seal the jar tightly, and shake until blended. Taste it with a leaf of salad greens.

Check the Texture

When first mixed, the dressing should look evenly combined, with no oil pooling on top. If it separates as it stands, whisk or shake it again before serving.

Easy Fixes

If the vinaigrette tastes too sharp, add oil a little at a time. If it tastes flat, add a pinch of salt or pepper, or a little lemon juice. If it separates as it sits, whisk or shake it again before serving.

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