Oil-and-Vinegar Dressings

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Basic vinaigrette, the first recipe in this section, is a simple mixture of oil, vinegar, and seasonings. It can be used as is, but it is usually the base for other dressings, such as the variations that follow.

The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar. This is not a divine law, however, and the proportions may be changed to taste. Different acids (primarily vinegars and citrus juices) and different oils (such as some very flavorful olive oils) have varying effects on the balance of flavors. Taste the vinaigrette and adjust the ratio as necessary. In general, less oil makes the dressing more tart, while more oil makes it taste milder and oilier.