How to Make a Basic Vinaigrette You Can Adjust Easily

To make a basic vinaigrette, balance oil, acid, salt, and a small amount of sweetness.

Updated August 12, 2026, after a fresh review, with updated visuals and links.

Once you learn the base ratio, you can change the vinegar, herbs, mustard, or citrus to match almost any salad.

Practical tip: Write the ratio on a label so you can recreate a dressing you like without measuring from memory.

What You Need

Add vinegar or lemon juice to the jar and season it lightly. A small amount of mustard can help the dressing stay mixed longer.

Pour in the oil and close the jar. Shake for several seconds, or whisk slowly in a bowl while adding the oil.

Taste a drop with a lettuce leaf. Add salt for a flat flavor, oil for too much sharpness, or acid when the dressing tastes heavy.

Keep the vinaigrette covered in the refrigerator if it contains fresh garlic or herbs. Let it warm briefly and shake before serving.

Common mistake: Never taste a dressing with a utensil that has touched raw meat or another unsafe ingredient.

Adding oil too quickly: The mixture can separate before the flavors combine.
Forgetting salt: Salt makes the acid and herbs taste more balanced.
Making too much: Fresh ingredients taste better when used soon.

A basic vinaigrette is a flexible kitchen formula rather than a fixed recipe. Start with three parts oil to one part acid, then adjust after tasting.