Deleted
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Aug 18, 2025 20:13:35 GMT
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Post by Deleted on Mar 24, 2017 20:56:40 GMT
My son bought me some good flavored vinegars and oils and spritz bottles. I would like to make some dressings, but am not sure as to the ratios...can someone guide me? I would be forever grateful (and my salads yummier).
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Montannie
Pearl Clutcher
Posts: 3,486 
Location: Big Sky Country
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Post by Montannie on Mar 24, 2017 21:10:32 GMT
Copied from Google: The basic vinaigrette formula. The classic formula is 1 part vinegar to 3 parts olive oil. Put them in a cup, whisk them up, toss with your salad, and season with a little salt and pepper.
If you add mustard, it acts like an emulsifier, which keeps the oil in suspension so it doesn't separate. If you use all olive oil, it will solidify in the fridge. If about half of the oil is canola oil or similar, and the other is olive oil, it will not solidify.
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Post by leannec on Mar 24, 2017 21:12:48 GMT
Here is a great resource from one of my fav chefs  TEN SALAD DRESSINGSMy fav vinaigrette is olive oil, dijon mustard, white wine vinegar, fresh garlic, dried oregano, salt and fresh cracked pepper  |
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Post by bc2ca on Mar 24, 2017 21:32:38 GMT
Here is a great resource from one of my fav chefs TEN SALAD DRESSINGSMy fav vinaigrette is olive oil, dijon mustard, white wine vinegar, fresh garlic, dried oregano, salt and fresh cracked pepper That's a great basic recipe. I know the traditional ratio is 3 parts oil to 1 part vinegar, but the one linked above is 2 parts oil to 1 part vinegar which is what I prefer, so don't hesitate to experiment and figure out what tastes best to you, @bdhardy. A small lidded jar works great to whisk it all together or a salad dressing shaker like this one by Oxo. SaveSave |
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PLurker
Prolific Pea
Posts: 9,890
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Mar 24, 2017 21:54:01 GMT
Like all above but don't be afraid to play and adjust. I actually tend to use a lot less oil, especially if it is infused with flavor. And often use lemon juice instead of vinegar.
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Post by happymom on Mar 24, 2017 22:37:00 GMT
My stand by recipe is
Red wine vinegar
Sugar
Dijon
Salt
Pepper
Tons of fresh garlic minced
Olive oil
I eyeball and add more vinegar or olive oil or sugar at the end.
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Post by scrappysurfer on Mar 24, 2017 22:42:25 GMT
My favorite recipes includes balsamic vinegar (I have several flavors like garlic, rosemary, fig, strawberry, etc), olive oil (some flavors too), dijon, garlic, honey, brown sugar (I live sweet dressings), shallots, salt and pepper.
I get the oils and vinegars at farmers markets and local shops.
So so easy and I love that I can mix up just what I need at that moment so nothing goes to waste.
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Post by Ryann on Mar 24, 2017 23:25:14 GMT
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mlana
Pearl Clutcher
Posts: 2,525
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Post by mlana on Mar 25, 2017 7:29:02 GMT
I've been making wine vinegars and flavored vinegars for the past couple of years. I love using them in homemade salad dressings. Lately Ive been using grapeseed oil as my oil of choice because it's light and doesn't solidify in the fridge. I usually do 1:3 vinegar to oil and then I add herbs that compliment the vinegar's flavor.
DH prefers sweeter dressings, so I mix 1;2 vinegar/oil with a small spoonful of sugar free jelly for him. Not to my tastes, but easy enough.
Marcy
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PLurker
Prolific Pea
Posts: 9,890
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Mar 25, 2017 16:57:02 GMT
Oh, and I have found myself with an over abundance of jams, a lot being raspberry so I've been mixing it with vinegar for a quick dressing, a la raspberry vinaigrette. You can ad oil too but I actually find you need little to none with the consistency of the jam. I don't salt until I know what I am putting it on and because if I use balsamic or flavor rich vinegar, salt needs change.
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