Vinaigrette Dressing

Store homemade vinaigrette in an airtight container in the refrigerator. It will separate, so shake or whisk well before serving.

The classic ratio is 3 parts oil to 1 part vinegar, but feel free to adjust this to your taste.

Emulsify the dressing by whisking vigorously or shaking it in a jar. Adding a pinch of Dijon mustard can help stabilize the emulsion.

Experiment with different types of oils (olive, canola, avocado) and vinegars (red wine, balsamic, apple cider) for varied flavors.

Add finely chopped herbs, garlic, shallots, or a touch of honey or maple syrup to customize your vinaigrette.

Leafy green salads

Marinated vegetables

Grilled chicken or fish

As a dip for bread

Not shaking or whisking the dressing well before serving, leading to an oily salad.

Using a harsh or overpowering vinegar that masks other flavors.

Adding too much salt or acidity, making the dressing unbalanced.