Vinaigrette Salad Dressing

Store homemade vinaigrette in an airtight container. Oil and vinegar may separate over time; simply shake or whisk before serving.

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

Use high-quality olive oil or other neutral oils for the best flavor.

Emulsify the dressing by whisking vigorously or using an immersion blender.

Add Dijon mustard, honey, or a pinch of sugar to help the dressing emulsify and add sweetness.

Leafy green salads

Marinated vegetables

Grilled chicken or fish

Roasted potatoes

As a marinade for meats and vegetables

Using stale or low-quality oil or vinegar.

Not seasoning enough; vinaigrettes often need more salt and pepper than you think.

Adding heavy ingredients like cream to a traditional vinaigrette, which changes its fundamental nature.