3:1 Vinaigrette
Three parts oil to one part acid is a starting ratio, not a constitutional amendment.
Ingredients
- 90 ml extra virgin olive oil
- 30 ml wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey, optional
- 1 tbsp minced shallot, optional
- 1 g fine salt to start
- Black pepper, to taste
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Dissolve
Whisk vinegar or lemon with salt, mustard, optional honey, and optional shallot.
Add oil
Whisk in oil slowly, or shake everything in a tightly closed jar.
Test on food
Taste on a leaf, not just from the spoon. Add acid by the teaspoon if flat, oil if too sharp, or a pinch of salt if muted.
Use
Dress salad just before serving. Shake again if the dressing separates; temporary separation is normal.
Checkpoint: A dressing that makes the food brighter without making it taste pickled.
Failure modes and fixes
Too oily: add more acid and whisk. Too sharp: increase oil in small additions. Separation after standing is routine maintenance, not an incident.
More rescue techniques →Put it to work
Salads, beans, lentils, or roasted vegetables.
Storage and reheating
Refrigerate promptly in a covered container at 40°F / 4°C or colder and use within 3 days. Garlic and herbs in oil do not become shelf-stable. Do not leave out longer than 2 hours (1 hour above 90°F / 32°C). Storage and handling reference.