A good vinaigrette is a simple thing to make. Sure it’s easy to pick up a bottle of dressing at the grocery store, but they’re usually high in sodium and lord knows what other chemical additives or preservatives. It’s much healthier to just whisk up your own fresh batch and it really doesn’t take that long to do.
The classic ratio for a vinaigrette is 3:1, meaning 3 parts oil to 1 part vinegar. You can then vary it in a myriad of ways. You could use different kinds of oil like walnut oil or even ordinary salad oil. You could use different vinegars (one of my favorite things to use is seasoned rice vinegar) or replace the vinegar entirely with a citrus juice like lemon or grapefruit. You could add all sorts of flavor enhancers besides the classic minced shallot, like minced garlic, or red onion. You could also add an herb or a blend of herbs like oregano, basil, or thyme. Give it an Asian flair by adding a little soy sauce, sesame oil, and minced ginger. And who does’t love a good raspberry or strawberry vinaigrette? The possibilities are endless!
Armed with a good vinaigrette, you can turn any lettuce into a bright, perky salad, or enhance the flavor of meat, chicken or fish with a little marinating time, or even wake up plain veggies and bring them to glorious, tangy life!
BASIC VINAIGRETTE
- ¾ cup extra virgin olive oil or other oil of your choice
- ¼ cup vinegar of your choice
- 1 tsp. Dijon mustard
- 2 tsp. sugar
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 tbsp. add-in, like minced shallot or red onion, herbs like tarragon or chives, even a tablespoon of jam works
- Whisk vinegar, mustard, sugar, salt, pepper and any add-ins together in a glass bowl. You can adjust the sugar, salt, and pepper, adding more or less to your taste.
- Slowly drizzle in oil while whisking constantly.
- Taste. If vinaigrette seems too sharp, whisk in a little more oil or even water.
- Let sit at room temperature for at least 15 minutes to allow flavors to meld.
- Whisk again before using.
NOTE: In lieu of a bowl and a wire whisk, you could place all the ingredients into a jar, screw the lid tightly closed, and shake well. You could also use a blender which works especially well if you’re making a fruit vinaigrette that needs pureed fruit, like raspberry or strawberry vinaigrette.
Vinaigrettes can be made ahead of time. Place in an airtight container, cover, and keep chilled in refrigerator for up to one week.
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