Honey-Lemon Dressing

Knowing how to make a good vinaigrette is culinary gold. Once you learn the ratio of acid to oil that suits your preference, and how these basic ingredients work together, you may never purchase bottled dressing again!

For this honey-lemon salad dressing recipe, the ratio is roughly one part acid (lemon juice) to two parts oil. A small amount of honey helps round out the taste without adding too much sweetness; of course, no dressing is complete without salt and pepper as well. It's a riff on a classic lemon vinaigrette, not too far off from Ina Garten's standard recipe.

That said, there's a whole contingency of folks who prefer these proportions flipped for a brighter flavor, instead using two or three times as much acid as oil, whether that acid is lemon juice or vinegar. Dressings are all about balance, though, so preparing one with these inverted ratios is likely to necessitate a bit more sugar to offset the tartness. It's important to also take into account what other ingredients you might be adding, or the type of acid you're using. For example, balsamic vinegar is on the sweeter side; if you plan to include prepared mustard, that will increase the overall acidity since it contains vinegar.

All of this information is meant to be a springboard, a foundation on which to build a vinaigrette to your own liking. It can also help you restore a dressing that is perhaps a bit out of balance. For the purpose of this recipe, start by measuring out your ingredients carefully — then you can taste and adjust as you find necessary.

If you make your vinaigrette ahead of time, you'll notice the oil will separate from the rest of the liquid. Commercial salad dressings often contain added emulsifiers to prevent this separation; for homemade dressings, just be sure to whisk everything back together when you're ready to use your dressing.