Designed for those who like to experiment with flavors…
The formula for making homemade vinaigrette salad dressing follows this general rule: Use a ratio of three parts oil to one part vinegar, then add a small amount of an emulsifier to slightly thicken the dressing – plus a sprinkling of seasoning spices. One may add a hint of salt and pepper to the final product as well. Here is a create-your-own chart that you can play around with. Note that vinegar varies in taste, so if you’re seeking a mild vinegar, champagne vinegar is optional. Dressings that are too tart may be sweetened by adding a touch of white or brown sugar, or honey. Whisk well and always taste your final product and adjust seasonings as needed. Vinaigrettes may be made ahead. Store unused dressing, covered, in the refrigerator for up to 7 days. Toss over your favorite combo of salad greens or use it to dress a pasta or bread salad.
Choose one ingredient from each column to make your own custom dressing. (Pick one oil, one vinegar, one emulsifier, and one spice or a combo if you’re feeling daring!)
| OIL | VINEGAR | EMULSIFIER | SEASONING SPICE |
| Olive oil | Champagne vinegar | Yellow mustard | Herbs de Provence |
| Avocado oil | White wine vinegar | Honey mustard | Fresh minced garlic or shallots |
| Extra virgin olive oil | Balsamic vinegar | Dijon mustard | Tarragon |
| Sunflower oil | Red wine vinegar | Spicy mustard | Rosemary |
| Sesame oil | Apple cider vinegar | Hot pepper mustard | Dill |
| Walnut oil | Rice wine vinegar | Beer mustard | Thyme |
Fun facts: Vinaigrette is made by mixing oil with a mild acid such as vinegar or lemon juice. Lemon juice is a common substitute for white vinegar. The acidic content of lemon juice is less, therefore if a recipe calls for 1 teaspoon of vinegar, use 2 teaspoons of lemon juice.
