How to make vinaigrettes and dressings (2024)

FAQs

What is the formula for vinaigrette dressing? ›

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you.

Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

It's all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen. Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

The Oils. Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil. One of the most common variations is to substitute olive oil for salad oil.

A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion. Dijon mustard helps emulsify the oil and vinegar/water while shallots add mild sweetness.

Don't keep the oil and vinegar in a cold place, they mix more easily at room temperature. I can only agree with the mustard tip! Also, egg yolk(I've used it boiled and mashed) is an emulsifier that you could try adding.

The exception to this would be if your homemade vinaigrette solely consists of shelf-stable ingredients like oil, vinegar, salt and pepper. "Even with some mustard, honey or tahini included, the vinaigrette will likely be safe to eat unrefrigerated; however, the flavors will keep best when stored cold," Ziata says.

How long do vinaigrettes last? ›

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it's always up to you.

This is equally true for even something as simple as a salad dressing, which a vinaigrette is as simple as it gets. Vinaigrettes are an emulsion of 3 parts vegetable oil (usually olive oil) and 1 part acid (usually vinegar or acidic fruit juice), seasoning, and sometimes other flavourings.

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest. The exception? We like products made with healthy swaps—think Greek yogurt in place of mayo or heavy cream.

oil and vinegar dressing; a basic vinaigrette is 3 parts oil to one part vinegar, 3 to 1. mixed ingredients that permanently mix.

Specially Selected Garlic Blend Vinaigrette Dressing - 1 Count (12 oz.) Water, apple cider vinegar, sugar, roasted garlic, balsamic vinegar, salt, xantham gum, spice. Made in the USA.

This oil and vinegar recipe calls for salad oil, which means anything from safflower oil to canola oil to grapeseed oil. You could, of course, use something with a bit more of a distinctive flavor, such as walnut oil, avocado oil, or olive oil.