How To Make a Basic Vinaigrette

How To Make a Basic Vinaigrette

The Basic Vinaigrette Recipe

The most basic formula for making a salad vinaigrette is one part vinegar or other acid mixed with three to four parts oil. For instance, you could use one tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil. Or use ounces, or milliliters, or the side of a jam jar — this a ratio, so you can use the means of measuring the ingredients that you prefer.

Choosing the Oil

Use a tasty oil to make your vinaigrette — any tasty oil. This can be a fancy extra-virgin olive oil you just picked up at the farmers market, or a mild-flavored one that you really like from Trader Joe’s. You can also use walnut oil, coconut oil, avocado oil, or any other oil in your cupboard. It doesn’t need to be particularly fancy or expensive – it just needs to be an oil with a flavor you like. One word of caution: Be careful of using oils with very strong, intense flavors, like some nut oils and extra-virgin olive oils. You might like the flavor of these oils on their own, but they can sometimes overwhelm the delicate flavors in a salad. Try using a strongly flavored oil for half of the oil in the dressing and a more mild oil, like regular olive oil, for the other half.

Choosing the Vinegar

Anything goes for the vinegar, but the same rule applies: Pick something tasty. Cider vinegar, red wine vinegar, white wine vinegar, rice vinegar, and balsamic vinegar are good to start, as are fresh-squeezed lemon, lime, or other citrus juices. It can also be fun to experiment with interesting new flavors of vinegar that you come across. Again, as long as you enjoy the flavor, it will likely make a good vinaigrette.

Just avoid plain distilled white vinegar. It has a very strong, harsh flavor that isn’t generally very good in vinaigrettes.

3 Ways to Whisk a Vinaigrette

You can make a vinaigrette by whisking it together in a bowl, shaking it together in a jar, or blending it with a blender. Here’s more information about all three:

Whisk with a fork or whisk

Best for: Making a large batch of vinaigrette to use throughout the week.

What to do: Combine the vinaigrette ingredients in a jar or other container with a lid. Screw on the lid and shake the jar vigorously for a few seconds until the vinaigrette comes together. Use what you need for your salad, then store the rest in the fridge. The oil and vinegar will separate as it sits, so you’ll need to re-shake the vinaigrette every time you use it.

Blend in a blender or with an immersion blender

Best for: Making a vinaigrette with solid ingredients, like garlic or fruit; the blender mixes them in completely and makes your vinaigrette very smooth.

What to do: Combine the vinaigrette ingredients in a blender or use an immersion blender. Blend until the vinaigrette is smooth and uniformly combined. A blended vinaigrette will still gradually separate back into its layers, so be sure to use the vinaigrette right away.

Tasting and Adjusting Your Vinaigrette

Before you actually use your vinaigrette to dress your salad, be sure to give it a taste. This is your moment to change the ratio of vinegar and oil, add more salt and pepper, or make any other last-minute adjustments.

Since tasting a vinaigrette on its own can give you a skewed idea of its flavor, taste it by dipping the edge of one of the greens into the vinaigrette. This will give you a much better idea of how your vinaigrette will taste with the finished salad.

INGREDIENTS

3/4 to 1 cup

olive oil, extra-virgin olive oil, or any good-tasting oil

1/4 cup

good-tasting vinegar or lemon juice

1/2 teaspoon

salt

1/8 to 1/4 teaspoon

black pepper

Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1 minced or grated garlic clove, 1/2 to 1 teaspoon grainy mustard, 1 to 2 tablespoons minced herbs, 1 to 2 tablespoons finely grated cheese, 1/2 to 1 teaspoon honey

INSTRUCTIONS

Measure all ingredients into a bowl, blender, or jar.

Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.

Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.

Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.

Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.

Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it's not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.