Making a Good Vinaigrette

Mastering the art of a basic vinaigrette isn’t difficult—here’s our five-step method.

USE GOOD VINEGAR. Wine vinegars (white, red, balsamic, or sherry) are the first choice in the test kitchen.

USE GOOD OIL. Extra-virgin olive oil is the most flavorful choice.

KNOW THE RIGHT RATIO. For every tablespoon of vinegar, add 3 to 4 tablespoons of oil, depending on how much vinegar punch you want to taste.

SEASON WELL. Salt and pepper are a must, and fresh herbs are better than dried.

WHISK, STIR OR SHAKE. It doesn't matter how you combine dressing ingredients—an old jelly or spice jar with a lid is just fine.