Making your own vinaigrette may seem complicated, or maybe you’ve had mixed results with prior attempts, but once you get a good recipe & this handy technique, it is very easy to make your own dressings for salads, and grilled veges.
I keep an empty lidded jar in the pantry where I keep my vinegars and oils (and spices/ seasonings too) so it is handy to grab and add the ingredients for these vinaigrettes recipes. Then shake, serve, and even store (in the fridge) in the jar!
I like the classic ratio of 1 part acid (lemon juice, vinegar) to 3 parts oil. So if you have 2 tablespoons of vinegar and add 6 tablespoons of oil, the tanginess level should be just right (of course, you may like more or less zesty, tanginess in your vinaigrette).
Adding mustard acts as an emulsifier, to help the vinegar and oil emulsify, but even if you do find they separate at some point, if you make and store them in lidded jars, it is easy to shake well and blend them together again.