8 Reasons Why You Should Make Vinaigrette

Why You Should Make Vinaigrette at Home

• It tastes better.
• It’s easy.
• It’s fast.
• It doesn’t contain added sugar.
• You can control the amount of salt.
• It’s cheaper.
• You have more variety with fewer ingredients.
• It doesn’t take up space in your refrigerator (and get messy on the shelf).

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What Equipment Do You Need to Make a Vinaigrette?

Not much. Just 3 things:

• a small stainless or glass bowl
• a small whisk
• small glass bowls to hold ingredients

What Ingredients Do You Need to Make a Vinaigrette?

At the very least, 5 essential ingredients:

• acid ( no, not anything that would harm you)
• fat
• salt
• pepper

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So let’s talk about the acid. An acid is a natural ingredient that is sour, such as vinegar, wine, and citrus juices. The acid is what gives the vinaigrette pop, zip, spark. Without acidity, your vinaigrette is flat and boring.

Next is the fat, in the form of oil, preferably really good extra virgin olive oil. Canola oil is neutral and won’t impart much taste and olive oil just doesn’t have enough taste. Oil gives the vinaigrette a nice “mouth feel” and of course flavor.

TIP: I keep my canola, olive oil, and extra virgin olive oils in plastic squeeze bottles for easy access and measuring.

Salt, preferably kosher or sea salt, is what gives vinaigrette (and any sauce) a spark. Without it, vinaigrette will taste flat.

Pepper gives vinaigrette a little spice, a little kick.

TIP: keep your salt and pepper out on the counter for easy use.

How to Make Vinaigrette the Classic French Way

• in a small bowl, place 1 tablespoon of finely diced shallot

• add 1 tablespoon acid of your choice
• add 1 teaspoon of Dijon mustard
• pinch of kosher or sea salt
• 1 or 2 grinds of freshly ground black pepper

Give a quick whisk and let sit for 5 – 10 minutes

Drizzle into the bowl 3 tablespoons of extra virgin olive oil (or other oil of choice) and vigorously whisk to combine; taste the vinaigrette and season with more salt if necessary. It’s helpful to place a dish towel under the bowl to keep it still while you whisk.

NOTE: Vinaigrettes are made using a 1:3 ratio – 1 tablespoon acid to 3 tablespoons oil.

Other Vinaigrette Options

• substitute coarse ground mustard or honey mustard or another flavored mustard for the Dijon
• vary the acid – this is the easiest option – pick from one of the following: red wine vinegar, white wine vinegar, sherry vinegar, champagne vinegar, rice wine vinegar, apple cider vinegar, blood orange vinegar, and of course, balsamic vinegar or white balsamic vinegar. The choices in vinegar in today’s market are huge, so we should take advantage of the offerings.
• instead of vinegar, use citrus, such as lemon, lime, orange or grapefruit.
• try white or red wine or a combination of vinegar and citrus. Nothing “pops” a vinaigrette like a squeeze of lemon.
• use a different oil: sesame, grapeseed, walnut, hazelnut, avocado
• add fresh, chopped herbs: thyme, oregano, basil, dill, tarragon
• spices, such as red pepper flakes, Tabasco, Sriracha, horseradish
• minced garlic or ginger or cheese, such as hard or grated cheeses, such as Parmesan, Pecorino, Assiago or crumbled cheeses, such as feta, goat or Gorgonzola

Pretty simple, huh? Yes, it is.

BIG TIP: If your vinaigrette tastes like it’s missing something, it’s either acid or salt. Try adding a few more drops of vinegar OR a small pinch of salt to the vinaigrette. Whisk and then taste again.

What are the extras that take vinaigrette to the next level?

• Dijon mustard
• shallots
• herbs
• spices

Why the extras?

Shallots, herbs and spices add flavor. What you add and how much is personal preference.

Dijon mustard also adds flavor, but it has a second purpose: mustard acts as an emulsifier, a bonding agent, holding the acid and the fat together.

Maille (pronounced my) is my favorite.

How long will vinaigrette last in the refrigerator?

Usually, I like to make just enough for the number of servings I need. If you do have extra vinaigrette, put it in an airtight jar. It should last for several days. Shake to re-emulsify the ingredients.

Did this little lesson show you why you should make vinaigrette part of your culinary “toolbox”? Once you get used to making your own, you can say good-bye to the bottles in the fridge.

Think of the space you will free up, the money you will save, the lower calories, and the better tasting salads you will be serving. It’s a win-win for everyone.

ONE MORE TIP: If your vinaigrette is too thick, drizzle a few drops of warm water into it and whisk until you get the consistency you want.

If you want some salad recipes, try 3 Amazing Salad to Love.

I hope this little cooking lesson on the 8 reasons why you should make vinaigrette at home will help you in the kitchen. I recommend PINNING this post so you have it handy.