Here's everything worth knowing about salad dressing, vinaigrette and how to pick it, what it is, how to store it, and what to use instead, plus 26 recipes to cook tonight.

What is salad dressing, vinaigrette?

A vinaigrette is the simplest dressing there is: oil whisked together with an acid like vinegar or lemon juice, seasoned with salt and pepper. It is the sharp counterpoint to a creamy dressing, light enough to coat leaves without weighing them down.

The classic ratio is three parts oil to one part acid. That balance tames the vinegar's bite while letting it cut through fat, and once you have it memorized you can dress a salad without a recipe.

The Ratio and How to Make It

Start with 3:1, oil to acid, then taste and adjust.

A sharper vinegar like a bright sherry may want a touch more oil, while a mellow one can take a little less. Whisk the acid with salt first so it dissolves, then add the oil.

To emulsify, you need an emulsifier. A small spoon of Dijon mustard is the classic choice: it holds the oil and acid together so the dressing turns creamy and clings instead of separating on the plate. A little honey or minced shallot helps too.

Whisk steadily and drizzle the oil in slowly, or shake everything hard in a sealed jar. The emulsion is not permanent, so give it another shake right before it hits the bowl.

Variations and Pairing

Once the base is second nature, the variations are endless. Swap the vinegar for balsamic, red wine, or fresh lemon, and trade the neutral oil for olive or walnut. Stir in garlic, fresh herbs, a spoon of grainy mustard, or a pinch of sugar to match the salad.

A lemony vinaigrette sharpens a Cucumber & Tomato Salad, and a tangy one dresses Artichoke Hearts Vinaigrette, where the dressing soaks into the warm hearts as they cool. It also coats the greens in a simple House Salad or a chopped Shepherd's Salad.

The most common mistake is too much acid, which makes the salad pucker. Fix it with more oil or a pinch of sugar.

And always dress greens at the last second so they stay crisp instead of wilting.

Vinaigrette vs Creamy Dressings

The difference comes down to the base. A vinaigrette is built on oil and acid, so it stays light and tangy with a glossy sheen. Creamy dressings like ranch or Thousand Island start from mayonnaise or buttermilk, which makes them thicker and milder.

Reach for a vinaigrette on delicate greens and grain bowls, or over roasted vegetables, where you want a bright edge. Save the creamy dressings for sturdy iceberg and crunchy slaws.

Buying and Storage

A homemade vinaigrette keeps well because oil and vinegar are both stable. Store it in a sealed jar in the refrigerator for up to two weeks.

Shake it hard to re-emulsify before serving, and let it sit a few minutes, since olive oil firms up and clouds when cold.

Bottled vinaigrettes last for months unopened and a few weeks once opened; check the cap date. The bottled versions often hide more sugar and stabilizers than you would add yourself, which is the best argument for making your own.

Quick facts

In Chinese

沙拉酱，辣酱

British (UK) term

Salad dressing, vinaigrette

en français

vinaigrette, vinaigrette

en español

aderezo para ensalada, vinagreta

Recipes using salad dressing, vinaigrette

There are 26 recipes that contain this ingredient.

All 26 recipes