Why Vinaigrette Separates Right After Shaking

01 / READ THE SIGNS

Start with what you can observe.

Look for the pattern that matches your result before changing the recipe.

• Two layers after standing: expected without sufficient stabilization.
• Dressing clings poorly: proportion and mixing may need adjustment.
• Mustard dressing breaks quickly: try smaller oil additions and more effective mixing.

03 / THE NEXT ATTEMPT

Make the change that matters.

1. Dissolve salt in the vinegar or water phase first.
2. Choose oil-to-acid balance for the salad, not an inflexible ratio.
3. Use a jar with room to shake or a bowl that lets the whisk work effectively.

04 / A LITTLE UNDERSTANDING

What's happening underneath.

Oil and vinegar do not naturally remain mixed. Agitation creates droplets, while ingredients such as mustard help keep them dispersed. Honey adds sweetness and viscosity, but should not be treated as identical to mustard's stabilizing role.

05 / ONE GOOD QUESTION

Must I use three parts oil to one part vinegar?

No. That is a starting convention, not a rule. Vinegar strength, bitter greens and personal taste can call for a different balance.