Master Recipe: Vinaigrette

I love a good homemade salad dressing, don’t you? For a smooth sauce that clings to leafy greens and has the right balance of creaminess and tang, follow the master vinaigrette recipe below. Feel free to play around with the basic ratio using different acids, binders, flavoring, and oils. There is no limit to the endless and tasty possibilities!

When you blend vinaigrette ingredients, an emulsion is created that suspends droplets of acidic liquid in the oil. Sooner or later, the vinaigrette will separate, but a binding ingredient such as mustard can slow down the process to keep the dressing blended longer.

master recipe:
Combine1 part vinegar (or another acidic liquid, such as citrus juice)
1 teaspoon mustard.
Whisk, shake, or blend  3 parts oil
into vinegar mixture. Toss with salad.
Use about 1/4 cup vinaigrette for every
6 to 8 cups salad.

basic-vinaigrette //

{Source: My Recipes}

Here’s a few vinaigrettes to get you started:

Walnut~Tarragon Vinaigrette
2 tablespoons cider vinegar
1 tablespoon Dijon Mustard
4 tablespoons olive oil

2 tablespoons walnut oil
1 teaspoon dried tarragon
1/2 teaspoon salt, optional
1/4 cup finely chopped shallot or red onion

Miso Dressing
1 tablespoon lemon juice
1 and 1/2 teaspoon miso paste
3 tablespoons grapeseed or canola oil

Cracked Pepper Vinaigrette
1 tablespoon orange juice
1/2 teaspoon red or white wine vinegar, optional
1/2 teaspoon cracked pepper
1/2 clove garlic, minced
1 and 1/2 tablespoons grapeseed or canola oil
1 and 1/2 tablespoons olive oil
1/4 teaspoon salt, optional

Peanut~Lime Vinaigrette
1 tablespoon lime juice
1 tablespoon creamy peanut butter
2 tablespoons grapeseed or peanut oil
1 tablespoon toasted sesame oil
1/4 teaspoon salt, optional

Balsamic Vinaigrette
1 tablespoon balsamic vinegar
1 tablespoon whole-grain Dijon mustard
3 tablespoons olive oil
1/4 teaspoon salt, optional

Wasabi Vinaigrette
1 tablespoon white rice vinegar
1 teaspoon wasabi paste
3 tablespoons grapeseed or canola oil
1 and 1/2 teaspoon minced gari (pickled ginger)
1/4 teaspoon salt, optional

{Source: Vegetarian Times, September 2012}

What’s your favorite kind of dressing? Do ever make your own at home? I like to keep mine simple and play around quite a bit with different combinations.


10 thoughts on “Master Recipe: Vinaigrette

  1. Hannah (BitterSweet)

    Having the knowledge of how to assemble your dressings is an invaluable skill. There’s just no sense in buying the shelf-stable junk at the grocery store. Neither the ingredients nor the flavor can even come close!


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