Salad Dressing Ratio Calculator
Choose the style of dressing and how many people you are serving.
Answer
60ml oil to 20ml vinegar or lemon
Shake together in a jar
Next step
Worth knowing
- Three parts oil to one part vinegar is the standard starting point.
- Put everything in a jar and shake. Mustard holds oil and vinegar together, which is why a classic vinaigrette does not split on the plate.
- Dress leaves at the last possible moment, and use less than you think, the leaves should shine, not swim.
- Dressing keeps in the fridge for a week. Let it come back to room temperature and shake it again before use.
Source: Classic sauce ratios as taught in standard UK cookery references · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Dressing ratios at a glance
| Style | Ratio | Allow |
|---|---|---|
| Classic vinaigrette | 3 : 1 oil to acid | 20 ml per person |
| Sharp and lemony | 2 : 1 oil to acid | 20 ml per person |
| Mellow | 4 : 1 oil to acid | 20 ml per person |
| Creamy | 2 : 1 oil to acid | 25 ml per person |
Three to one is the classic starting point
Three parts oil to one part vinegar or lemon juice is balanced for most leaves. Sharper dressings go to two to one; creamy ones use less acid still.
Mustard holds it together
A small spoonful of mustard emulsifies the oil and acid so the dressing does not separate on the plate. It is the reason a shop-bought vinaigrette stays mixed.
Dress at the last moment
Salt and acid draw water out of leaves within minutes. Toss the salad just before it goes on the table, and use less dressing than you think.
Questions and answers
Questions about salad dressing ratios
What is the standard ratio of oil to vinegar in a salad dressing?
Three parts oil to one part vinegar is the standard starting point for a classic vinaigrette. Enter the style of dressing above for other ratios, a sharper dressing uses less oil relative to vinegar, and a mellow dressing uses more.
How much dressing do I need per person?
Enter your guest numbers above for a total. Dress salad lightly and toss it just before serving rather than adding all the dressing at once, since an oversauced salad wilts and pools liquid at the bottom of the bowl.
Why is my dressing too sharp or too oily?
The oil-to-vinegar ratio is off for the leaves or dish it is going on. A sharper ratio suits rich food or oily fish, where you want the acid to cut through; a mellow, higher-oil ratio suits delicate leaves that a sharp dressing would overwhelm.
How do I make a creamy salad dressing?
Replace part of the oil with yoghurt, mayonnaise or buttermilk rather than adding it on top of a standard oil-and-vinegar ratio, which would make the dressing too thin and too rich at the same time.