Most people reach for prepared salad dressings because they just can't handle the thought of whipping up yet something else.

But homemade dressings are so much better, they really are worth the trouble. In just five minutes you can prep one big batch of dressing for the entire week.So let's walk through the basics of vinaigrettes.The standard recipe for a vinegar-based dressing calls for a 3-to-1 ratio of oil to vinegar (or other acid). But really that's just a starting point.What about the oil? Mostly, I opt for good quality extra-virgin olive oil. But if you don't like the taste of olive oil, you can use an oil with a more neutral flavor, such as grapeseed. Safflower and sunflower are less expensive and also are perfectly acceptable.Nut oils are another way to go, including walnut and hazelnut, as well as pistachio and pumpkinseed. They pair up very well with fruit vinegars, such as raspberry.What are the best ways to mix a vinaigrette? The easiest include measuring and mixing it in a glass measuring cup, shaking it in a jar, or briefly whizzing it up in a blender.Start with the acid, salt and pepper, and mix them until the salt is dissolved. Then, if you're using a measuring cup, add the oil slowly in a stream, whisking until it's incorporated. If you're mixing it in a jar, add all of the oil and shake. If you're using a blender, add the oil and pulse until well combined.A vinaigrette is a temporary emulsion, meaning that when you whisk or shake it, the oil and vinegar will combine long enough to coat your salad. You can make the dressing stay together longer by adding an emulsifier, such as mustard or an egg.Tasty add-ins? Your choice: minced shallots, a minced clove of garlic, chopped fresh herbs, a bit of soy sauce or miso, crumbled cheese, grated fresh citrus zest or capers.Want to cut down the vinaigrette's calorie count? Cut down the amount of oil. I'll swap in chicken broth, pureed fresh tomato or roasted red pepper, all of which contribute flavor and body. Sugar, too, can replace oil, which is why relatively sweet balsamic vinegar requires less oil for balance in a vinaigrette.Basic VinaigretteStart to finish: 5 minutesMakes 1 cupOne-quarter cup acid (see choices below)2 teaspoons kosher saltHalf teaspoon ground black pepper2 teaspoons Dijon mustardThree-quarters cup oilIn a 1-cup measuring cup or screw-top jar, combine the acid, salt, mustard and pepper. Whisk (or cover and shake if using a jar) until the salt is dissolved. Add the oil in a steam while whisking (or add the oil all at once and shake if using a jar). Store in the refrigerator. Let the vinaigrette come to room temperature before using.Acid suggestions(listed from most to least acidic):Sherry vinegarRed wine vinegarBalsamic vinegarWhite wine and Champagne vinegarsCider vinegarRice vinegarRaspberry vinegarFresh lemon, lime, orange or grapefruit juiceSara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."