Learn to make vinaigrette at home by using a simple formula. The flavor beats out store-bought dressings every time.
I admit that, on occasion, I let Paul Newman or Brianna into my kitchen. Before I realized how easy it is to make my own vinaigrettes, their bottled selves were regular guests at our dinner table. Then I learned the three to one (oil to acid) rule and started playing with a variety of oils, vinegars, herbs, and spices. I learned that vinaigrettes can be made quickly and without all of the preservatives found in store-bought varieties. Whether you want an Asian flare with a miso dressing or a slightly sweet version to balance the saltiness of the bacon in a BLT Pasta Salad, this tutorial will walk you through the simple steps to make fresh, flavorful vinaigrettes. Scroll down to find the recipe for our favorite balsamic vinaigrette.
This step-by-step tutorial is part of my weekly how-to series.
Choose the oil:
The most common oil used in vinaigrettes is olive oil. Considering that this is the most prominent ingredient, be sure to choose a high-quality extra-virgin olive oil. In vinaigrettes that feature Asian or other strong flavors, use a neutral oil such as grapeseed, safflower, or canola. Nut and seed oils (e.g., sesame and walnut) can lend distinctive flavors. To avoid overpowering the other ingredients, these oils can be combined with a neutral-flavored oil
Choose the acid:
The acid is the ingredient that packs the biggest punch in any vinaigrette. There are a wide variety of vinegars available. Everything from balsamic and port vinegars to red and white wine vinegars can change the flavor profile of the dressing. However, you are not limited to vinegars. Citrus fruits, such as orange, lemon and lime, add a bright note to any summer salad.
Choose a binder:
While wonderful vinaigrettes can be made by simply combining an acid, oil, and seasonings, a more stable emulsification can be achieved by adding binders. To stop the emulsification from separating, add mustard, honey, miso or an egg yolk to the vinegar mixture before whisking in the oil.
Boost the flavor:
To change the flavor profile further, season the vinaigrette with onions, shallots, garlic, herbs, pepper, or any number of dried spices (cumin, paprika, etc.)
How to make vinaigrette:
In general, if you follow the rule of three parts oil to one part acid, you will be rewarded with a well-balanced vinaigrette.
In a bowl, whisk together your choice of acid, binder (optional), herbs, and other flavors, including salt and pepper.
Whisking constantly, slowly pour in the oil until emulsification forms. If you did not use a binder, you will need to re-whisk the vinaigrette prior to serving.
Vinaigrettes can also be made in a blender or a lidded jar (shake well).
How to Make Vinaigrette
Ingredients
- 3 parts oil such as olive oil, hazelnut oil or walnut oil
- 1 part vinegar or acid such as balsamic vinegar or lemon juice
- A binder such as Dijon mustard (optional)
- Fresh or dried herbs or spices
- Salt and pepper to taste
Instructions
- In a bowl, whisk together your choice of acid, binder (optional), herbs, and other flavors, including salt and pepper.
- Whisking constantly, slowly pour in the oil until emulsification forms. If you did not use a binder, you will need to re-whisk the vinaigrette prior to serving.
- Vinaigrettes can also be made in a blender (for a larger portion) or a lidded jar (shake well).
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
LKG
Hi. Great post - my dressings have always been a little hit or miss - now I know why! How long would a dressing like this last in the fridge if it did have fresh herbs and/or shallots in it? Thanks.
foodwandeings
Seems like we got a similar pantry. Got the O Zinfandel and the Ume:) The Porto and avocado oil. Love this post and how to series!! Shulie
Cookin' Canuck
Kalyn - We must have been writing our comments at the same time. Thank you for your comment. That balsamic vinaigrette recipe is a standard in our house.
Cookin' Canuck
warmvanilla - Thank you. I'm so glad people are finding the how-to posts helpful.
Boulder - Once I found out how easy it was to make my own vinaigrettes, I never looked back.
Belinda - Remember that you can adjust the proportions of oil and acid to suit your taste buds.
Jessica, Sprinkled - Thank you.
Barb - Vinaigrettes really can be so versatile and made to suit almost anyone's tastes.
Kalyn
Great post, and I love the sound of your favorite dressing.
Barbara | VinoLuciStyle
We are so on the same page. I remember when restaurants would serve salads and provide oil and vinegar and I thought...how boring. And it might be, but some herbs and a tasty vinegar make all the difference. Your lineup? Some of my best friends are in those photos!
Sprinkled with Flour
What a great tutorial, as usual:) The balsamic vinaigrette is definitely one i'll be trying. I've been attempting to make one at home, but haven't been able to get it to taste just right. That was before I new about the rule of thirds though! Thanks for the great tips:)
Jessica @ How Sweet
Love this! I am not a huge fan of salad dressing so I always make my own. So good!
Belinda @zomppa
Thanks for sharing! I still try to get used to it, but vinaigrette's always hard for my immature tastebuds. Gorgeous photos - and seems all the more reason to make it at home (for the other people who will eat it!!)
Boulder Locavore
Like you, I relied on bottled dressings feeling mine never tasted as good. I've marveled at salads when going out to eat also thinking how hard can it be to make a good dressing. After making the time to really study and make one, it isn't hard at all. It's great you are sharing this because for a simple thing to whip up, it does seem to the bane of one's culinary existence for many!