A guide to DIY salad dressing

There are many reasons to make your own salad dressing. Aside from impressing dinner guests and allowing you to discover new flavors, homemade dressings and vinaigrettes are healthier than their store-bought counterparts. Here are a few tips to get you started.

With oil
When using oil as a base for your salad dressing, use a ratio of three parts high quality vegetable oil to one part acid.

Sunflower seed oil, extra-virgin olive oil and a variety of nut oils make great bases, while popular acids include balsamic vinegar, lemon juice and apple cider vinegar.

The last step is to add a thickening agent such as mayonnaise, Dijon mustard, yogurt or honey, and aromatics like garlic or herbs.

Without oil
The key to a good dressing is that it coats your salad’s components. While oil is perfect for the job, you can use other ingredients.

For a liquid dressing, try citrus juice or soy sauce. If you want a creamier result, opt for mustard or low-fat cream or yogurt.

Preparation
Any airtight and transparent container, such as a Mason jar, can be used to prepare your dressing. Simply put all the ingredients inside, close the lid and shake until you get a homogenous mixture.

If you don’t use all of it right away, simply store it in the refrigerator in the same container. It’ll keep for up to several weeks.

To ensure you create a salad dressing you’ll love, start by making a scaled-down version of the recipe using the same ratios. If you don’t like the result, start over. This type of testing allows you to sample the outcome without using a ton of ingredients.