Many vinaigrette recipes call for a whisk to combine ingredients—and that’s totally OK for this—but we recommend using a jar instead. Giving the ingredients a vigorous shake emulsifies them like whisking does, but is twice as easy and less messy. Store the dressing, covered, in the fridge for up to 1 week. If the oil congeals in the fridge, let it come to room temperature before using it.
