The biggest myth about vinaigrettes is that there’s only one acceptable way to make them. There is no perfect vinaigrette ratio; think of the mythical 3-to-1 ratio as a time-tested foundation for you to work from, but don’t chain yourself to it. Vinaigrettes don’t exist merely to coat delicate lettuce leaves in a salad – you should be using them for everything. Add much-needed vinegar zing to potato and pasta salads, boost flavor without adding heft to vegetable slaws and sandwiches or drench fresh-off-the-grill meat to cut through the natural richness. Don’t know where to begin? Start here.

What you’ll need:

  • Whisk
  • Medium mixing bowl
  • Glass jar with tight-fitting lid

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.