The proportion of vinegar to oil is one to three. Lemon juice or a mixture of lemon and vinegar may be used, and the oil may be tasteless salad oil, or olive oil.
For salads, make the dressing in an empty bowl, so that all the ingredients are well blended and flavored before adhering to the salad is mixed with the dressing.
Salad dressings are always best when freshly made.
1/2 to 2 Tbsp. good wine vinegar or a mixture of vinegar and lemon juice.
1/8 tsp. salt
Optional: 1/4 tsp. dry mustard
6 Tbsp. salad oil or olive oil (I prefer olive oil)
Big pinch of pepper
Optional: 1 to 2 Tbsp. minced green herbs, such as parsley, chives, tarragon, basil; or a pinch of dried herbs.
Either beat the vinegar or lemon juice in a bowl with the salt and optional mustard until the salt is dissolved, then beat in the oil by droplets, and season with pepper, or place all the ingredients in a screw top jar and shake vigorously for 30 seconds to blend thoroughly.
Stir in the optional herbs and correct seasoning just before dressing the salad.
Source: Julia Child Mastering the Art of French Cooking
