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Get your vinaigrette right
December 13, 2015, 10:01 am

You might have the items to prepare a great salad, but when it comes to pulling it all together, you need the perfect dressing to get the job done. And getting the right dressing is simple with classic, clean vinaigrette.

To prepare the simple,classic vinaigrette, which is easy to make and just as easy to spoil, all you need is three parts of oil and one part of vinegar. To this, add one teaspoon of Dijon mustard, little salt and pepper, a clove of crushed garlic and some dried seasoning. Place all ingredients in a bottle and shake away

But before you take the vinaigrette to your salad, here are a few points you need to ponder:

Do not fudge the proportions: All good vinaigrettes are made from a combination of fat and acid. Only you and your dining companions know how acidic you prefer your dressing to be. Experiment with proportions and take note of the amounts. Once understood, it can be followed in future.

Do not reach for the wrong oil: For best results, neutral flavored oils are recommended. But no matter what oil you are using, make sure you taste it on its own first. If the raw taste appeals to you, so will the vinaigrette. If you rely on just olive oil for your dressings, make sure you stick to extra virgin.

Flavored vinegars are bad news:Your vinaigrette is only as good as the oil and vinegar that goes into it. It is highly recommended that when it comes to the vinegar, you stick with the plan variety rather than try different flavored ones such as raspberry or blueberry, which often tends to lend a fake quality to your vinaigrette. If you feel the need to bump up the flavor, then try using herbs, chilies or garlic with plain vinegar.

Always fresh is not good: It is impossible to prepare a fresh vinaigrette from scratch each time you have to prepare a salad. A glass jar is your best friend here. Instead of whisking together dressing in a bowl, store it in a jar and refrigerate. It will remain fresh for weeks.

Fresh herbs are last minute duty:We love fresh herbs in our vinaigrette. From chives to parsley to tarragon, we love them all. But if you are going to big-batch it, chop the herbs and add them to the mix just before each new serving. If left in the dressing in the fridge, they will lose their flavor.

Feed some sugar: With fat, salt, and acidity, your vinaigrette is crying out for some sweetness. A touch of sugar comes in handy here.

Do not get too dressed up:When it comes to vinaigrettes, it is definitely possible to have too much. Shake your dressing jar well to ensure it is completely combined before drizzling over the salad. You can always add more later, if needed.

Do not go blind:Your vinaigrette is probably a masterpiece, but it is unwise to take a risk. Dip a lettuce leaf or vegetable in the dressing and give it a taste before pouring, just to make sure the flavors jive with the salad.

Vinaigrette ideas:

3 parts olive oil, 1 part lime juice, fresh cilantro

2 parts vegetable oil, 1 part sesame oil, 1 part rice vinegar, crushed garlic and splash of soy sauce

3 parts olive oil, 1 part balsamic vinegar, crushed garlic, fresh basil


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