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Basic Vinaigrette

Master this ratio and never buy bottled dressing again.

retest scheduled Adapted from Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test

Prep: 5 min Cook: 0 min Serves: 8
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Ingredients

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Instructions

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  1. Whisk vinegar, mustard, garlic, salt, and pepper in a bowl.
  2. Slowly drizzle in olive oil while whisking constantly.
  3. Taste and adjust seasoning.
  4. Use immediately or store refrigerated up to 1 week.

Notes

  • The ratio: 3 parts oil to 1 part acid. Adjust to taste.
  • Mustard is the emulsifier: It helps oil and vinegar stay mixed.
  • Variations: Swap vinegar for lemon juice. Add honey for sweetness. Use shallot instead of garlic.

Adapted from Serious Eats

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