Vinaigrette Dressing 3 Ways Gives You Options For Fresh-Tasting Dressing That Takes Minutes To Make and Saves You Money.
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Vinaigrette Dressing 3 Ways
Vinaigrette Dressing 3 Ways shows you how simple homemade salad dressing is to make. Besides tasting fresher, it saves you money because salad dressing is the item in the grocery store with the highest markup.
The basic ratio for vinaigrette is one part acid to three parts oil, but this can be adjusted to taste. (I tend to like my dressings with a sharper taste.) The acid is usually vinegar, but fruit juices, especially lemon and lime, can also be used. If using juice, the ratio is one part oil to two parts acid as it is less acidic than vinegar. Mustard, fresh herbs, and even that horseradish in the back of the refrigerator since the last Seder can be added for flavor.
Balsamic vinegar comes in many varieties and at many price points. Aged balsamic vinegar has a sweet flavor and a consistency like syrup. You can use it anyplace you would use ordinary vinegar, but it is best saved for special dishes where its flavor can really shine. It is delicious on fresh berries. If you are trying to reduce your fat intake, try aged balsamic vinegar on fish or salads without adding any oil. It is expensive, but a little goes a long way.
How long will homemade vinaigrette last?
The vinaigrette should be good for about two weeks in the refrigerator. We bet it won’t last that long. Making your own dressing allows you to control the size of the batch so that you can have fresh dressing anytime.
What other additions are good in vinaigrette?
Minced onions or shallots add a nice flavor. Fresh herbs such as basil and tarragon are also delicious. Do not be afraid to use other types of oil, such as walnut or hazelnut. For strong-flavored oils such as sesame, 1-2 teaspoons should be added to the amount of unflavored oil in the recipe.
Do I have to whisk it by hand?
I would never make you do that. It is fine to combine the ingredients in a blender or food processor. Add the vinegar and spices first, then blend while adding the oil in a small stream.
How should I store my salad dressing?
If you mix it in a lidded jar, then it is all ready to go in the refrigerator.
Products used in making this recipe:
De La Rosa Real Foods & Vineyards – Kosher Organic Italian White and Red Wine Vinegar & Kosher Organic Balsamic Vinegar of Modena 16.9 oz each
12 Ball Mason Jar with Lid – Regular Mouth – 16 oz by Jarden
- 1/3 cup red wine vinegar
- 1 clove garlic minced
- 1/8 teaspoon salt
- 1 cup olive oil
In a small jar with a tight-fitting lid, or mixing bowl, mix vinegar, garlic and salt.
Add olive oil in a steady stream, whisking constantly until well-blended. If using the jar, add oil and shake until well-blended.
Variation #1: Garlicky Vinaigrette: To the basic recipe, add 2 tablespoons Dijon Mustard, and 2-3 cloves minced fresh garlic. Blend or whisk until combined.
Variation #2: Horseradish Vinaigrette: Prepare basic recipe with Apple Cider vinegar and 1 tablespoon drained horseradish.