Tired of being chained to recipes? Do you dream of opening your fridge, seeing a handful of ingredients, and whipping up something delicious without frantically searching for a specific set of instructions?
If so, you're in the right place. This isn't just another recipe article; it's the ultimate "teach a person to fish" guide for the kitchen. By understanding a few foundational cooking ratios, you can unlock a new level of culinary freedom, creativity, and confidence. Ratios are frameworks, not rules, allowing you to adapt, improvise, and truly make a dish your own.
Just remember - ratios are based on weight, not volume. Weighing your ingredients enables you to remove the guess work and improve your consistency. It also makes it easy to make the right amount for what you need - halve it or double it, grams or ounces, it doesn't matter, so long as you keep the ratios the same! So investing in a digital scale will make cooking easier and a lot more enjoyable.
Chefs use these ratios all the time - mixing and matching ingredients and flavours - all the while holding true to the core ratio. One of the best books on this topic is Ratio by Michael Ruhlman.
Let's dive into the five essential ratios that will change the way you cook.
1. Vinaigrette: The 3:1 Ratio (Oil to Vinegar)
Forget store-bought dressings forever. A perfect, zesty vinaigrette is just seconds away with one simple ratio.
The Ratio: 3 parts oil to 1 part vinegar (or acid).
That’s it. From this starting point, the possibilities are endless. Combine 3 tablespoons of extra virgin olive oil with 1 tablespoon of balsamic vinegar in a jar, add a pinch of salt and pepper, shake, and you have a classic dressing.
How to Customise It:
- Oils: Swap extra virgin olive oil for neutral oils like avocado or grapeseed, or go for bold flavors like toasted sesame or walnut oil.
- Acids: Move beyond balsamic. Try red wine vinegar, apple cider vinegar, or fresh citrus juice like lemon or lime.
- Emulsifiers & Flavorings: For a creamier dressing that doesn't separate, add a teaspoon of Dijon mustard or a touch of honey. Finely minced garlic, shallots, or fresh herbs are also fantastic additions.
Here is a recipe for the classic 3:1 vinaigrette.
2. Pie Dough: The 3:2:1 Ratio (Flour to Fat to Water)
A flaky, buttery, and tender pie crust is the sign of a truly skilled baker. It seems intimidating, but it's surprisingly simple when you know the secret code. This ratio is by weight, so a kitchen scale is your best friend here!
The Ratio: 3 parts flour : 2 parts fat : 1 part water.
For example, for a single-crust pie, you would use:
- 300g All-Purpose Flour
- 200g Cold, Cubed Butter (or shortening/lard)
- 100g Ice-Cold Water
Why It Works: This ratio provides enough flour for structure, enough fat for that critical flakiness and flavor, and just enough water to bring it all together without making it tough. The key is to keep your fat and water as cold as possible and to avoid overworking the dough.
Master the technique with this excellent beginner recipe for flaky all-butter pie dough.
3. Mayonnaise: The 1:1 Ratio (Yolk to Oil)
Creamy, tangy, and unbelievably fresh, homemade mayonnaise is a world away from the stuff in a jar. It might seem like culinary magic, but it’s just a simple ratio and one critical technique: adding the oil slowly.
The Ratio: 1 egg yolk to 1 cup of neutral oil.
You’ll also need about a teaspoon of acid (like lemon juice or white vinegar) and a pinch of salt. The egg yolk is the powerful emulsifier that allows the oil and acid—which normally separate—to join together in a creamy suspension.
The Technique is Everything: Whisk your yolk, acid, and salt together. Then, start adding the oil drop by drop while whisking constantly. Once it starts to thicken, you can increase the oil to a very thin, steady stream. If you add the oil too quickly, the emulsion will break. Instead of whisking manually, try using an immersion blender - it makes the process even easier.
Try making it yourself with the following classic mayonnaise recipe. Once you master it, try adding roasted garlic for a classic aioli.
4. Basic Bread: The 5:3 Ratio (Flour to Water)
Baking your own bread is one of the most rewarding kitchen projects. While artisan breadmaking can seem complex, the foundation for a huge variety of loaves starts with one ratio. This is another one that relies on a kitchen scale for the best results.
The Ratio: 5 parts flour to 3 parts water.
This creates a dough with approximately 60% hydration, which is a perfect, workable starting point for a classic sandwich loaf or rustic boule. To this base, you’ll also need to add salt (about 2% of the flour weight) and yeast (about 1-2% of the flour weight).
For 500g of flour, you would use:
- 300g Water
- 10g Salt (2%)
- 5-10g Yeast (1-2%)
This ratio gives you a dough that is neither too sticky nor too dry, making it easy to knead and shape. Once you master this, you can start experimenting with higher hydration for chewier, more open crumbs. Check out our recipes for simple white bread, whole wheat, or class rye.
5. Rich Stock: The 3:2 Ratio (Water to Bones)
A deep, flavorful homemade stock is liquid gold. It's the foundation of incredible soups, stews, and sauces, and it's far easier to make than you think.
The Ratio: 3 parts water to 2 parts bones (plus aromatics).
For every 2kg of bones (chicken, beef, etc.), use about 3kg (3 liters) of cold water. Add a classic mirepoix (onions, carrots, celery), a bay leaf, and some peppercorns. Bring it to a very gentle simmer—never a boil—and let it go for several hours, skimming any scum that rises to the top. The result is a stock with a deep, concentrated flavor that canned versions can't even dream of.
Pro-Tip: For an even richer, darker beef stock, roast the bones and vegetables in a hot oven until they are deeply browned before adding them to the pot with water.
For beginner's stock, check out the traditional beef stock or classic chicken stock recipes.
By internalising these five ratios, you'll find yourself trusting your instincts more. Happy cooking!