Free salad dressing ratio calculator. Enter your oil amount and oil to vinegar ratio to find the vinegar amount and total dressing volume.
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Divide oil by the ratio number for vinegar, then add oil and vinegar for the total. Ninety millilitres of oil at a 3 to 1 ratio need 30 millilitres of vinegar, 120 millilitres total. Adjust the ratio for the salad, then season, emulsify, and store as described below.
A 3 to 1 ratio means three parts oil to one part vinegar. Higher ratios taste milder and richer, lower ratios taste sharper, and the ratio applies to any unit, as long as every part uses the same measuring tool. For a 3 to 1 dressing, the batch has 4 total parts, so 90 ml of oil needs 30 ml of vinegar for 120 ml total. For a 2 to 1 dressing, the batch has 3 total parts, and for a 5 to 1 dressing, the batch has 6 total parts. This salad dressing ratio calculator works from oil amount and ratio, so you can scale any batch without a recipe card.
Use this dressing ratio chart as a starting map: all purpose mixed greens 3 to 1, bitter greens such as arugula and radicchio 4 to 1, tomatoes and cucumbers 2 to 1, grain salads 3 to 2, roasted vegetables 3 to 1, bean salads 2 to 1, cheese forward salads 4 to 1, dipping bread 5 to 1, and sharp slaw dressings 1 to 1 used sparingly. Measurements in tablespoons and cups help at the bench: 4 tablespoons is 1/4 cup, 8 tablespoons is 1/2 cup, and 16 tablespoons is 1 cup. A 3 to 1 ratio with 1 tablespoon of water per cup feels softer and lighter on delicate lettuces, while 3 to 1 with 1 teaspoon of Dijon per cup gives a stable everyday house dressing, and a little honey as a sweetener rounds a sharp vinegar.
Oil brings body and aroma, while vinegar brings lift and snap, so pick an oil you enjoy on its own, then pair it with an acid that fits the salad. Extra virgin olive oil is grassy and peppery and works with most vinegars. Neutral oils such as avocado and grapeseed let vinegar and herbs lead. Nut oils such as walnut and toasted sesame can take over fast, so blend them with a neutral oil. For vinegar, red wine is bold, white wine is clean, apple cider is fruity, rice vinegar is mild, sherry is nutty, and lemon or lime juice brings fresh citrus brightness in place of vinegar.
Oil and vinegar do not want to stay mixed, so the goal is tiny oil droplets held in suspension long enough to dress the salad. Dijon mustard helps the emulsion hold and helps the dressing cling to leaves, with about 2 to 3 teaspoons per cup as a common amount. To whisk, dissolve salt in the vinegar first, then drizzle oil slowly while whisking. To shake, add everything to a jar and shake hard for 10 to 15 seconds. To blend, use a blender or immersion blender for bulky add ins such as roasted peppers or berries, or for a super stable emulsion. Taste after emulsifying, because acidity reads differently once dispersed.
If the dressing tastes too oily, add vinegar 1 teaspoon at a time, whisking after each addition, then add a pinch of salt and taste again. If it tastes too sharp, add oil 1 teaspoon at a time until the bite softens, or add a tiny bit of sweetness such as honey to round the edge. If it tastes flat, add salt first, then taste again, then add herbs, zest, or black pepper for lift. Dress in a bowl, add a little, toss well, then add more only if needed, because overdressed leaves cannot be fixed.
Store dressing in a clean jar with a tight lid in the fridge, and shake before each use. A plain vinaigrette of oil, vinegar, salt, and mustard keeps well chilled, with many guides suggesting about a week for best flavour. Dressings with fresh garlic, fresh herbs, or citrus need refrigeration and faster use: garlic in oil guidance is to chill at 40 degrees Fahrenheit or below and use within 4 days, or freeze for longer storage. Dressings with dairy or fresh fruit juice should be used within 3 to 4 days. If anything smells off or tastes wrong, toss it and make a fresh batch.
Three parts oil to one part vinegar is the classic starting point. Adjust to taste: more vinegar for sharpness, more oil for mildness, and a spoon of mustard to help the dressing stay mixed.
Oil and vinegar naturally separate, because they do not mix on their own. Whisk the vinegar with salt first, stream in the oil slowly, and add Dijon mustard, which helps the emulsion hold and cling to leaves.
At a 3 to 1 ratio, 90 ml of oil needs 30 ml of vinegar, for 120 ml total. At a 2 to 1 ratio, the same oil needs 45 ml of vinegar, for 135 ml total.
Yes. Lemon, lime, and orange juice can replace vinegar, or be combined with it. Treat citrus juice the same way as vinegar in the ratio, then adjust in small steps, because citrus can taste brighter than vinegar.
A plain vinaigrette keeps well chilled for about a week for best flavour. Dressings with fresh garlic should be used within 4 days when refrigerated, and dressings with dairy or fresh juice within 3 to 4 days.
A 3-2-1 vinaigrette is 3 parts olive oil, 2 parts vinegar, and 1 part Dijon mustard. It is tangier than the classic 3 to 1 ratio, because the mustard counts as a part, and it stores in a sealed container in the fridge for up to a week.
Add more oil and vinegar in the same ratio you started with, so the ratio stays balanced. Tossing the salad with more greens or vegetables also dilutes the salt, and dissolving salt in the vinegar before adding oil prevents salty bites next time.