Simple Vinaigrette Recipe - Kristine's Kitchen (2024)

FAQs

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

2 Ingredients: The basics

Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar. However, some people—like me—prefer their dressings to pack more punch and choose a 2:1 oil-to-vinegar ratio.

Basic Vinaigrette Ratio & Ingredients

The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil.

Red wine vinegar

Sometimes just called red vinegar, this vinegar is a byproduct of fermented red wine. It has a sharp tang and a relatively strong flavor profile, making it a good choice for more robust salads as well as meat marinades.

The standard house dressing is a combination of vinegar, oil, garlic, herbs, and a touch of sugar, but each restaurant has its own method, proportions, and add-ons.

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.

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.

A Splash Of Water Makes A Smoother-Tasting Vinaigrette

Most ingredients in salad dressings, especially vinaigrettes, bring pretty strong flavors — vinegar, citrus, herbs, onions, garlic, and so on. Adding a touch of water won't suppress all those flavors, it'll just tone down the acidic bite.

What is Subway vinaigrette made of? ›

Subway vinaigrette is a delightful combination of red wine vinegar, herbs, spices, and a touch of sweetness, all blended perfectly to enhance the taste of your favorite sandwiches and salads.

A balsamic vinaigrette typically involves adding oil, sugar, and/or mustard to balsamic vinegar, along with seasonings like garlic, salt, and pepper. While it can be made in a way that makes it healthier than several other salad dressing options, it can't compare to simply using the vinegar and oil.

To make this recipe, you'll want to haul out your blender, plus four ingredients, including red-wine vinegar, honey, canned chipotles in adobo, and dried oregano (not counting basics like salt, pepper, oil and water). In Chipotle locations, they use their chipotle marinade in place of the canned chipotles.

A classic recipe that everyone enjoys, made with oil and vinegar. This is the solid foundation of the salad dressing world. To make, whisk 1 tsp Dijon mustard with 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil, a pinch of sugar and salt and pepper in a small bowl or shake together in a jam jar.

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.

Regardless of the dressing type, the type of oil and vinegar chosen are key to the resulting flavor. Creamy dressings tend to use bland oil (e.g., canola) and mild vine- gar (e.g., cider). Vinaigrettes often use stronger oil and vinegar (e.g., olive oil and balsamic vinegar).

Salad dressing typically consists of a combination of ingredients, but the primary ingredient that forms the base of most salad dressings is oil. Oil provides the richness, smoothness, and texture to the dressing, as well as helps to bind and distribute the flavors throughout the salad.