Don’t assume “vinaigrette” means that this essential cooking skill is all about leafy salads. While it will help you there, the fundamentals of building a dressing will teach you everything you need to know about emulsions so you can make more complex sauces like aioli and teach you a thing or two about balancing fat and acidity too.

The classic French rule for vinaigrettes say you should have a 3:1 ratio of oil to vinegar, but more modern recipes call for a 1:1 ratio with the caveat that you’ll also be adding some other flavorful ingredients such as honey or mustard to balance out the two. Ultimately, your desired ratio might depend on how you plan to use it: A more acidic vinaigrette is ideal for bitter salad greens, while a sweet and balanced version is ideal for coating roasted or grilled vegetables.