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Vinaigrette Basics

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
The classic formula for a vinaigrette dressing is 1 part vinegar to 3 parts oil, plus salt and pepper to taste. Use these proportions as a guideline to create your own dressings.
  • For the easiest vinaigrette, simply drizzle olive oil and good-quality vinegar over your salad, followed by plenty of coarse salt and freshly ground pepper, and then toss.
  • To create smooth, emulsified vinaigrettes, combine all of the ingredients except the oil in a bowl. Add the oil in a slow, steady stream as you whisk constantly with a small whisk or fork. Or, mix the ingredients in a blender or mini food processor.
  • Make extra vinaigrette and store it in a jar or airtight container in the refrigerator to use later in the week.
  • Experiment with different kinds of vinegar, such as balsamic, cider, rice, or a flavor-infused vinegar. Or, substitute fresh citrus juice, such as lemon or lime, for half of the vinegar.
  • Try different types of oil: a small amount of walnut or hazelnut (filbert) oil adds rich, nutty flavor to a vinaigrette.
  • Make your own flavored oils by infusing olive oil with minced herbs, citrus zest, chile, or other flavorings. Use the same day, or store in a stoppered glass bottle in the refrigerator for a few weeks. Check for freshness before using.
  • For extra flavor, add minced shallots or green (spring) onions to a vinaigrette, allowing them to sit in the dressing for 30 minutes or more before adding to a salad.
  • Whisk mustard, yogurt, mayonnaise, or sour cream into vinaigrettes for a creamy flavor and consistency.
  • Liven up the flavor of store-bought vinaigrettes by adding fresh ingredients, such as herbs, garlic, shallots, or yogurt. A squeeze of lemon or lime juice can also add a hint of freshness.
  • Use vinaigrettes to marinate foods for grilling or to drizzle over warm vegetables just before serving.
  • If storing a vinaigrette in the refrigerator, be sure to bring it to room temperature before using.
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