Making Salad Dressing: Vinaigrettes

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This is considered one of the “mother sauces” of French cooking, and there really isn’t anything secret or mysterious to making this.  Vinaigrettes can be used as marinades and salad dressings, and when you make your own, you can control or eliminate salt, sugar, transfats, and other things that are best avoided.  Also, learning to make your own can save a bundle on all those bottles of dressings and marinades crowding the fridge.  

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Fresh Herbs are great for vinaigrettes. Edible flowers can be added to your presentation.

The general ratio of a vinaigrette is 3 parts oil to 1 part vinegar, but always taste before you dress!  Vinaigrettes are infinitely variable.  You can choose the seasonings and aromatics, as well as the fat and acid, making a thousand recipes with a few ingredients.  But I am not going to write any recipes, but encourage you to experiment on your own.  Yes, this is one you CAN try at home, and should. 

  

--> There are a couple of “rules” that you should be aware of, although I don’t like rules, so let’s consider these guidelines.  First, the ratio is basically 3 to 1, but you might decide that your tastes want a slightly different ratio.  You can do that!  Second, it is best to make the vinaigrette into an emulsion, which means that you combine the fat and vinegar so they don’t separate.  Third, wait until you are ready to dress the salad before you emulsify.  There are other rules that I sort of ignore:  I don’t always use a whisk and a bowl, but that is traditional.  In that case, you want to add the oil in a thin stream as you whisk.  The French would not add sugar, but I often add just a pinch of white sugar or a small amount of honey, because I think it helps to balance the flavors especially when using fresh garlic and Dijon mustard.  

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The basic Acids to try are: red wine vinegar, white wine vinegar, champagne vinegar, balsamic vinegar, rice wine vinegar, lemon juice, lime juice, grapefruit juice, orange juice.  These are easy to find at most grocery stores and a great place to start, but you can research other choices too.  

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The most basic of aromatics that I use are fresh garlic and/or fresh shallots, finely chopped.  I like to put these in the food processor because it does a great job in 10 seconds.  I add the vinegar or lemon juice, a big pinch of salt, fresh ground pepper, a pinch of sugar, and a dollop of Dijon mustard.  Now let the flavors “marry”, or set this aside for about 10 minutes.  This can be prepped and waiting until ready to add the oil.  If I use fresh herbs, that also waits until I am ready to dress my salad.  

Once blended, taste on a bit of lettuce or spinach.

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Here’s the basic recipe, which you should consider BASIC, and change things up as to your liking. 

Basic Vinaigrette:

1 tbsp. shallot

1 clove garlic

¼ cup red or white wine vinegar

½ tsp Kosher salt (a large pinch)

¾ cup extra virgin olive oil

Combine everything but the oil, and wait at least 10 minutes. You can emulsify this in one of the following ways:

Food Processor

Jar with a Lid

Bowl and a whisk

It really is that easy!

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Be sure to wash your spinach until the water is clear.

Next experiment with other aromatics and seasonings:  horseradish, Sriacha, Anchovies, fresh ginger.  Try different fresh herbs added after you emulsify:  basil, parsley, cilantro or dill to name a few, or if you want to try some dried herbs add those to the vinegar.