Vinaigrette - Make your own salad dressing

When I look back on how my interest in cooking started, I remember when I was in high school and in my friend’s kitchen with his mom making vinaigrette. They were simple vinaigrettes with one or two ingredients changed. For example, we would add toasted sunflower seeds or fresh herbs. I decided to write this article about a simple technique that I learned long ago, but it can be lots of fun experimenting with new combinations. There are some simple rules that you need to follow and beyond that feel free to change up the combinations. Since vinaigrettes are emulsions, once you have the proper amount of fat to acid, just add any of your favorite flavors.

Vinaigrette rules are as follows: 3 or 4 parts oil or fat to 1 part vinegar. Liquid flavors are 1/2 to 1 part flavor to 1 part vinegar. You must also “over season” a vinaigrette because the oil will mask and dilute the flavors.

Ingredients

1 cup of oil

1/4 cup of red wine vinegar

1/3 cup Dijon mustard

1 shallot minced finely

salt and pepper

red pepper flakes

Preparation

Get all of your ingredients “Mise en place“ along with your cutting board before you start. This will make the process go more quickly.

Mise en place - everything ready to go.

Mince shallot very finely.

Mincing shallot

In a jar that seals, like a mason jar, add minced shallot

Adding minced shallot to the jar

Add to the jar, Dijon mustard

Adding Dijon mustard to the jar

Add to the jar, red wine vinegar

Adding red wine vinegar to the jar

Add to the jar, olive oil

Adding olive oil to the jar

Add to the jar, ground thyme

Adding ground thyme to the jar

Add to the jar, salt

Adding salt to the jar

Add to the jar, pepper

Adding pepper to the jar

Add to the jar, red pepper flakes (optional.) I like to add just a pinch of red pepper flakes for bold flavoring.

Adding a pinch of red pepper flakes to the jar

Shake or whisk until thoroughly emulsified

Whisking until it is emulsified

Now enjoy over your favorite salad or a simple salad!

Variations to this technique are almost limitless because you change the vinegar, oil or the flavorings. For example, a popular ingredient to swap: red wine vinegar for balsamic vinegar or you could swap the oil for peanut or sesame oil for Asian style dressing. You can also swap the vinegar for lemon or lime juice which is also a popular one. Generally, lime juice is used in Asian salad while lemon is used in Mediterranean dishes.

Bon Appetit!