Serious Eats: Talk

I need a great vinaigrette recipe

People are always saying how homemade salad dressing is superior to store bought. In a ll of my salad dressing making endeavors I have always reached the opposite conclusion. I know the basic 3/1 ratio of oil to vinegar but I always find the dressings I make to have a really sharp bite to them. and the times I incorporate dijon mustard, I find it either not strong enough or too strong. Also, thoughts on what to add besides oil and vinegar? sugar? dried spices? better if it sits overnight? thanks!

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