Decide how strong you like your vinaigrette. Traditional would be three times as much oil as vinegar. I like it much stronger, and it's less fattening that way. I make this in a 1 quart mason jar, and fill it with oil as the last ingredient, leaving enough room to shake it up.

Put everything together and mix. If you can fit it in a sealed jar, shake it up; otherwise, use a whisk.

Let sit for 30 minutes before using. It will keep several weeks in the refrigerator after that.