Vinaigrettes are versatile dressings made up of oil, an acidic ingredient like vinegar or lemon juice, and an emulsifier. This special condiment can bespread on salads and sandwiches, and can be used as an amazing marinade for meat dishes. Read up on this dressing below—you won’t vinai-grette it!
Breaking Down Vinaigrette
The basic components of any vinaigrette are simple. You’ll first need an acid, such as vinegar or citrus juice. Your fat or oil, which will be the bulk of your vinaigrette, can come from extra-virgin olive or canola oil. We recommend including some herbs, spices, or aromatics for extra flavor.We love mixing inminced shallots or parsley. To finish off your vinaigrette, you’ll also need an emulsifier.
The Advantages of an Emulsifier
Technically speaking, a vinaigrette is an emulsion, just like hollandaise sauce. 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. Since most households have a jar of mustard handy, this is a pretty easy pantry add-in.
The Golden Ratio
You should follow a basic ratio of one part acid to three parts oil, plus the emulsifier. The amount of mustard you’ll use will depend on the amount of vinaigrette you wish to yield. A strong rule of thumb is that for every cup of vinaigrette, you’ll need about a tablespoon of mustard to stabilize your emulsion. If you want to whip up a cup of balsamic vinaigrette, combine 1/4 cup balsamic vinegar, 3/4 cup olive oil, and 1 tablespoon mustard. Shake vigorously in a jar until you’ve achieved peak emulsion, and enjoy!
Standard Vinaigrette:
- 1/4cup acid
- 3/4cup oil
- 1 Tbsp mustard
- Aromatics of choice
FAQs
Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an edible 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.
What is the formula for vinaigrette dressing? ›
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.
What's the difference between balsamic vinegar and vinaigrette? ›
Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.
What is the number 1 salad dressing? ›
Ranch Dressing
The ranch is hands down America's most beloved salad dressings. It is made from a number of ingredients such as buttermilk, mayonnaise, mustard, garlic, onion, chives, salt, and pepper. A creamier and richer version often features sour cream or yogurt for enhanced taste.
Is vinaigrette healthier than dressing? ›
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.
Which vinegar is best for vinaigrette? ›
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.
Which oil is best for vinaigrette? ›
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.
What is the healthiest dressing for your salad? ›
“In general, the healthiest choices are oil and vinegar or a light vinaigrette,” Dobbins says.
What is the healthiest vinegar for salads? ›
The best way to dress your salad is with a little olive oil (healthy fat!) and lemon juice, or olive oil and balsamic vinegar. Balsamic vinegar contains beneficial antioxidants, no fat, and very few calories.
Why is balsamic vinaigrette so good? ›
Balsamic vinegar – It fills the dressing with bold, sweet, and tangy flavor. Extra-virgin olive oil – It gives the dressing body and richness.
But that doesn't mean you should skip the dressing. Studies have shown that fats — such as in avocados — actually help your body absorb the nutrients from some vegetables. The key is to choose the right ingredients and, ideally, make your own dressing at home.
What is the healthiest oil for salads? ›
Oils rich in monounsaturated fat, phytochemicals, and alpha linolenic acid are best for salad dressings. These include extra virgin olive, canola, peanut, flaxseed, walnut, hemp, avocado, and almond oils. I would also add grapeseed oil to my recommended list because it's such a good source of vitamin E.
