How to Make Homemade Salad Dressing in 5 Minutes

Bottled salad dressing is mostly there for convenience, but a homemade version takes about the same amount of time once you know the basic ratio, and it tastes far fresher.

The Ratio to Remember: 3 to 1

Most classic vinaigrettes come down to three parts oil to one part acid, whether that's vinegar or citrus juice. Once that ratio is locked in, everything else is just flavoring.

Start With a Base

Whisk together your oil and acid first, or shake them together in a jar with a tight lid, which is honestly the easiest method of all. This forms the foundation you'll build flavor onto.

Add Something to Help It Emulsify

A small spoonful of mustard, honey, or mayonnaise helps bind the oil and acid together so the dressing doesn't separate as quickly. It also adds a bit of body and flavor at the same time.

Season Generously

Salt, pepper, and a small minced or grated garlic clove make a huge difference. Taste as you go, since dressing needs more seasoning than you'd expect to actually come through once it's tossed with a whole bowl of greens.

A Few Easy Combinations to Try

Olive oil, red wine vinegar, and Dijon mustard makes a classic vinaigrette. Olive oil, lemon juice, and honey makes something brighter and slightly sweet. Sesame oil, rice vinegar, and a little soy sauce makes a simple Asian-style dressing.

Store It in a Jar

Homemade dressing keeps in the fridge for about a week in a sealed jar. The oil will solidify slightly when cold, so just let it sit out for a few minutes and give it a good shake before using.