The standard ratio for a traditional French vinaigrette is 3 parts oil to 1 part vinegar.

Most homemade vinaigrettes use these foundational ingredients:

• Oil: Extra-virgin olive oil is most common for flavour, but you can use neutral oils like avocado or grapeseed if you have them.
• Vinegar: Red wine (punchy), white wine (mellow), balsamic (bold/sweet) or apple cider vinegar.
• Emulsifier: Dijon mustard or whole seed mustard are frequently added to help the oil and vinegar stay combined.
• Seasoning: Salt, pepper, and often minced garlic or shallots.
• Sweetener (Optional): A touch of honey or maple syrup can balance the acidity. 

To prepare, combine ingredients in a jar and shake vigorously for 30 seconds until the mixture thickens and becomes opaque. 

Common Variations

• Balsamic Vinaigrette: Ideal for fruit-based salads.
• Lemon Vinaigrette: Uses fresh lemon juice as the acid for a brighter, citrusy profile.
• Italian/Greek: Includes dried herbs like oregano and thyme.