The 3-to-1 vinaigrette rule
The classic vinaigrette is three parts oil to one part acid. Start there, then adjust to taste — more acid for brightness, more oil to mellow. Whisk in a little mustard to emulsify and a touch of honey to round it out. That is the entire formula behind our lemon vinaigrette and balsamic vinaigrette.
Creamy dressing formulas
Creamy dressings start from a thick base loosened with acid and liquid. Greek yogurt plus buttermilk and herbs gives you a light ranch, as in our Greek yogurt ranch. Tahini plus lemon and water makes a silky vegan sauce — see our creamy tahini dressing.
Balancing sweet, sharp and salty
Every dressing needs fat, acid, salt, and often a little sweetness. If a dressing tastes flat, it usually needs salt; if it tastes harsh, it needs fat or a pinch of sugar or honey. Our honey mustard dressing and green goddess dressing are perfect examples of that balance.
How to fix a broken dressing
If an emulsified dressing splits, whisk in a teaspoon of mustard or a splash of warm water and beat hard — it will come back together. Store vinaigrettes in a sealed jar and shake to re-emulsify before each use.