Memorize This Vinaigrette Formula and Your Salads Will Forever Thank You (2024)

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Michael Ruhlman explains how to embrace a simple oil to vinegar ratio that leads to 3 variations of a classic vinaigrette salad dressing.

Michael Ruhlman

James Beard Award winning author of 2 dozen books. Writing has appeared in The New York Times, Wall Street Journal, Gourmet and others.

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Updated January 25, 2024

Making Your Own Vinaigrette Saves Money

That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us.

Memorize This Vinaigrette Formula and Your Salads Will Forever Thank You (4)

What Is the Vinaigrette Ratio?

A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as your acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right.

In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It’s all a matter of what flavors you want.

Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).

One Oil to Vinegar Ratio, A Thousand Vinaigrettes

Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.

The Best Sherry Vinegar

Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain).

Memorize This Vinaigrette Formula and Your Salads Will Forever Thank You (5)

The Vinaigrette Ratio

Prep Time5 mins

Total Time5 mins

Method

Sherry Vinegar-Based Vinaigrette

Sherry-Shallot Vinaigrette
This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
- 6 tablespoons extra virgin olive oil
Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.
Tarragon-Mustard Vinaigrette
This is a little heartier than the above, can be used to dress greens, whole vegetables and would make a lovely sauce drizzled over lean white fish.
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
- 6 tablespoons extra virgin olive oil
- 1 to 2 teaspoons whole-grain or Dijon mustard
- 1 tablespoon minced tarragon
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon just before serving.
Gribiche Vinaigrette
Gribiche is traditionally mayonnaise-based, but I like it as a vinaigrette better. It makes a wonderful sauce for roasted pork loin, or any pork preparation. Last week I used it to dress a salad of pancetta lardons and arugula. It's hearty and packed with ingredients.
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
- 1 teaspoon whole-grain or Dijon mustard
- 6 tablespoons extra virgin olive oil
- 1 tablespoon minced tarragon
- 1 hard-cooked egg, finely chopped
- 1 tablespoon chopped cornichons
- 2 teaspoons capers, roughly chopped
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon, egg, cornichons and capers.
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Salad Dressings