Goal

Before diving into individual recipes, you’ll understand the one foundational ratio that underlies almost every vinaigrette in this course, and know how to store and troubleshoot dressings in general.

The One Ratio Worth Knowing

Almost every vinaigrette-style dressing in this course starts from the same foundation: 3 parts oil to 1 part acid (vinegar or citrus juice), then seasoning to taste. Once that ratio is second nature, you can improvise endless variations just by swapping the oil, the acid, and the flavorings.

Creamy dressings (ranch, blue cheese, Caesar) work differently — they’re built on an emulsifier like mayonnaise, egg yolk, or yogurt that holds everything together, which is why they don’t separate the way an oil-and-vinegar dressing does if left to sit.

What This Course Covers

23 dressings across every major style: classic vinaigrettes, Latin-style dressings (cilantro lime, chimichurri, avocado crema, Cuban mojo, chipotle lime), creamy classics (ranch, blue cheese, Thousand Island, Russian, Green Goddess), lighter dairy-alternative options, Asian-style dressings, an egg-emulsified Caesar, and several other named classics most people don’t realize are simple to make from scratch.

Storage and Troubleshooting

Most dressings keep in the refrigerator for 5–7 days in a sealed jar. Oil-based vinaigrettes will solidify when cold — just let them sit at room temperature for a few minutes and shake before using. Recipes with fresh avocado or raw egg are more perishable, and each of those specific lessons notes exactly how to handle it.