Food · Recipe
The Five-Minute Vinaigrette You Should Actually Memorize
One ratio, no recipe card required — the dressing that makes a bag of greens taste like a restaurant salad.
Three parts oil, one part acid, a spoon of something sharp. That’s the whole recipe, and once it’s memorized you’ll never buy bottled dressing again.
What you need: olive oil, red wine vinegar or lemon juice, Dijon mustard, a small garlic clove, salt, pepper.
How to make it: whisk the mustard and vinegar together first — this is what keeps the dressing from separating. Stream in the oil slowly, whisking the whole time, until it turns pale and thick. Grate in the garlic, season hard, taste, adjust.
It keeps a week in the fridge. Shake before using.