It is Sunday which means it is time for a new recipe in our salad dressing Sunday series. For today we’re taking on vinaigrettes. Mastering the art of making vinaigrettes is one of the best skills you can learn as a passionate cook because they can transform your salads from dull and boring to refreshing and interesting. I will be sharing three different variables of this popular salad dressing with you today along with some guidelines to help you make your very own signiture vinaigrette

A vinaigrette, if you are not familiar with it, is generally an emulsion of vinegar with some form of oil. This happens to be the dressing I make the most, simply because it is quick, easy and there is plenty of room for creativity in making it. All you have to do is change a few simple ingredients and you’ll get a refreshing new dressing every time.

A few tips that I have learned that will help you make amazing vinaigrettes:

• The magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar,if you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don’t make that mistake a second time. That being said, this ratio is a guideline, if you like your dressings on the tart side, you can add a bit more vinegar. If you like them on the milder side add a bit more oil. I usually start with three to one and adjust from there
• The oils: My favorite oil to use is olive oil, it is rich and healthy but you can use any vegetable oil or salad oil you like
• If you want a smooth consistency in which the oil and vinegar do not separate you must use an emulsifier. Dijon mustard is a good example
• To mix the vinaigrette: You have a few options. A blender, a bowl and a whisk or fork, or my favorite for simplicity: use a jar where you simply dump, shake, and serve salad dressing.
• Beyond the vinegar and oil there is plenty of room for creativity, you don’t have to make the same vinaigrette every time:
  • Change up the vinegar that you use, try balsamic, rice vinegar or apple cider.
  • Add onion, garlic, spices,and  herbs. A little addition can change everything
  • Try replacing the lemon juice with orange juice or sumac for a different citrus kick
  • Add a hint of sweetness with some honey or molasses
  • Add some cheese, a table spoon of Parmesan or some crumbled blue cheese

   

• Don’t limit your vinaigrettes to salads, they can make a great marinade for chicken or meat
•  The best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite.

 My go to vinaigrette salad dressing

Juice of half a lemon
1 tablespoon (15 ml) vinegar
1 teaspoon (5 ml) mustard
1 teaspoon oregano
salt
pepper
3 tablespoons (45 ml) olive oil

Mix the dressing ingredients in a bowl except for the oil
Slowly drizzle in the oil while whisking

If you are doing this in a blender or in a jar, simply add all the ingredients at once

Balsamic honey vinaigrette

Juice of half a lemon

1 tablespoon (15 ml) balsamic vinegar

Salt

3-4 tablespoons (45-60 ml) olive oil

1 teaspoon mustard

1 tablespoon honey

Mix the dressing ingredients in a bowl except for the oil
Drizzle in the oil slowly while whisking

This happens to be my favorite dressing to use on my strawberry spinach salad which I will be sharing with you in my next post

Garlic  herb vinaigrette

Juice of half a lemon

1 tablespoon (15 ml) vinegar

1 teaspoon (5 ml) mustard

1 teaspoon oregano or Italian seasoning or herbs de provence

half to 1 clove garlic minced

salt

pepper

3 tablespoons (45 ml) olive oil

Mix the dressing ingredients in a bowl except for the oil
Drizzle in the oil slowly while whisking