Choose a dressing style and total amount to get the oil, acid, and emulsifier proportions for a balanced vinaigrette or creamy dressing.
Unit
Dressing style
Oil
171
ml
11.5 tbsp approx.
Acid
57
ml
4 tbsp approx.
Emulsifier
12
ml
2.5 tsp approx.
How this result was calculated
For 240 ml of classic vinaigrette dressing, this calculator reserves 5% for the emulsifier, then splits the rest into a 3:1 oil-to-acid ratio.
Emulsifier suggestion
A teaspoon of Dijon mustard helps the dressing come together and stay mixed a little longer.
Season with salt and pepper to taste, and add herbs, garlic, or a pinch of sugar to round out the flavor.
A vinaigrette is an emulsion of fat and acid, usually oil and vinegar or citrus juice, seasoned to taste. The classic ratio is three parts oil to one part acid, which tames the sharpness of the acid while keeping the dressing bright. An emulsifier such as mustard or egg yolk helps the two liquids stay combined instead of separating in the bottle.
This calculator starts from the total amount of dressing you want to make. It reserves a percentage for the emulsifier based on the style you pick, then divides the rest between oil and acid using that style's ratio. Classic and creamy dressings use a 3:1 oil-to-acid balance, while the light style uses a brighter 2:1 ratio. Creamy dressings reserve a larger share for emulsifier to stay thick and stable.
3:1 oil to acid
The traditional French balance of three parts oil to one part acid. Rich and rounded, it lets the oil soften a sharp vinegar or citrus without burying it.
A teaspoon of Dijon mustard helps the dressing come together and stay mixed a little longer.
2:1 oil to acid
A brighter, more acidic ratio of two parts oil to one part acid. Lower in oil and ideal for delicate greens, grain bowls, or when you want the acid to lead.
A little Dijon mustard or a touch of honey rounds the extra acidity and keeps the emulsion from splitting too fast.
3:1 with extra emulsifier
Keeps the classic 3:1 oil-to-acid balance but adds a larger share of emulsifier for a thick, opaque, stable dressing that clings to whatever you toss it with.
Use mustard plus mayonnaise, Greek yogurt, or an egg yolk as the emulsifier to build a smooth, lasting cream.
Oil, acid, and emulsifier amounts in milliliters for common batch sizes and each dressing style.
| Total amount | Classic vinaigrette | Light vinaigrette | Creamy dressing |
|---|---|---|---|
| 1/4 cup (60 ml) | 43 + 14 + 3 | 38 + 19 + 3 | 38 + 13 + 9 |
| 1/2 cup (120 ml) | 86 + 29 + 6 | 76 + 38 + 6 | 77 + 26 + 18 |
| 1 cup (240 ml) | 171 + 57 + 12 | 152 + 76 + 12 | 153 + 51 + 36 |
| 1 1/2 cups (360 ml) | 257 + 86 + 18 | 228 + 114 + 18 | 230 + 77 + 54 |
Each cell shows oil + acid + emulsifier in milliliters. Adjust seasoning and herbs to taste once the base is mixed.
Use the calculator to get your amounts, then whisk the emulsifier with the acid before streaming in the oil to build a stable emulsion.
Use the calculator result to measure the oil, acid, and emulsifier for the total amount of dressing you want to make.
Whisk the acid together with the emulsifier and a pinch of salt first, so the salt dissolves and the emulsifier is evenly dispersed.
Add the oil slowly in a thin stream while whisking constantly, or seal everything in a jar and shake hard, to form a smooth emulsion.
Season with salt and pepper, then add herbs, garlic, shallot, or a touch of honey. Adjust the acid or oil until the balance tastes right.
The classic vinaigrette ratio is 3 parts oil to 1 part acid. For example, 3 tablespoons of oil to 1 tablespoon of vinegar or lemon juice, plus a small amount of mustard as an emulsifier and salt and pepper to taste.
Use the light style, which shifts the balance to 2 parts oil to 1 part acid. It tastes brighter and more acidic and works well on tender greens or when you want the dressing to cut through richer dishes.
Dijon mustard is the most common choice because it adds flavor and helps the emulsion hold. For a thicker, creamy dressing you can use mayonnaise, Greek yogurt, or an egg yolk, which keep the mixture smooth and stable for longer.
A common guideline is about 1 to 2 tablespoons (15 to 30 ml) of dressing per serving of salad. For four servings, roughly 60 to 120 ml is a good starting point; enter that total in the calculator to get the exact oil, acid, and emulsifier amounts.
Oil and acid naturally separate without an emulsifier or constant agitation. Add more mustard, mayonnaise, or egg yolk, whisk or blend more thoroughly, and shake the dressing again just before serving. The creamy style uses extra emulsifier specifically to stay combined.