Simple Vinaigrette Recipe - Kristine's Kitchen (2024)

FAQs

What is the most basic formula in making a salad vinaigrette? ›

Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar.

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.

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

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.

As I referenced in the formula above, aside from oil and vinegar, the only other thing you really need for a superb and super-simple vinaigrette is a bit of salt (I like kosher salt or sea salt) and pepper (I prefer freshly ground black pepper). Sugar or honey helps mellow the vinegar's acidity.

Organic Extra Virgin Olive Oil, Organic Canola Oil, Water, Organic Red Wine Vinegar, Organic Distilled Vinegar, Organic Stoneground Mustard (Organic Distilled Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Spices), Organic Onion Puree, Less than 2% of: Organic Garlic Puree, Sea Salt, Organic Black Pepper, ...

Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature. Pour over salad and enjoy!

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

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.

How do you cut the bitterness out of a vinaigrette? ›

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

First Oil, Then Vinegar. It's somewhat akin to the old Far Side adage, "First Pants, Then Shoes." If you add the vinegar first, the oil slides off and ends up in a puddle at the bottom of the bowl, instead of coating every leaf. 3 to 1. This is the standard ratio of oil to vinegar: three parts oil to one part vinegar.

Simply throw the ingredients into a mason jar and give them a good shake right before you're ready to use it. The shaking part is key. You want your vinaigrette to be at least partially emulsified before you add it to your salad so the greens get coated evenly.

The Basic Vinaigrette Formula

The most basic ratio for making a salad vinaigrette is: one part vinegar (or other acid) three parts oil.

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. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

Salad dressings represent one of the typical oil-in-water (O/W) emulsions composed of vegetable oil, vinegar, egg yolk, and starch, which can be categorized into three groups based on the oil content: (1) mayonnaise, (2) spoonable, and (3) French-type dressings.

Expert-Verified Answer. The primary ingredient in salad dressing among the given ones is oil. Salad dressing typically consists of a combination of ingredients, but the primary ingredient that forms the base of most salad dressings is oil.

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper.