Homemade Salad Dressings are the way to go if you want fresh, healthy, all natural salad dressings. Especially since it can last for weeks in your refrigerator. Why buy that overpriced not 100% natural stuff when in 10 minutes, you have a dressing so much better. Plus you can customize it with different herbs, and different vinegars.
The traditional French Vinaigrette formula calls for tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. I usually prefer more vinegar and veer towards a 3:2 Ratio. In fact I have in my head a 3:2:1 Ratio (3 parts oil, 2 parts vinegar, 1 part mustard). Key is to balance it with a pinch of sweetness. This takes the edge off the vinegar, but this is up to you. My wife likes is real tangy and does not add any sweetness.
Here’s what you’ll need to make vinaigrette:
- Olive oil for your base
- Vinegar of your choice
- Dijon mustard for some flavor complexity and creaminess (Dijon or a high quality mustard)
- Maple syrup, honey, or sugar for a little sweetness that cuts the bite out of the vinegar (Optional)
- Garlic to deepen the complexity (Optional)
- Salt and pepper
- Fresh or dried herbs
Choosing the Oil
Use a tasty oil to make your vinaigrette — any tasty oil but the usual go to is an extra virgin olive oil. You can also use walnut oil or avocado oil, or any other oil in your cupboard. It doesn’t need to be particularly fancy or expensive – it just needs to be an oil with a flavor you like.
Be careful of using oils with very strong, intense flavors, like some nut oils and extra-virgin olive oils that are really expensive and super tasty. You might like the flavor of these oils on their own, but they can sometimes overwhelm the delicate flavors in a salad. They are so tasty that you also might be wasting them if you kill their exquisiteness with vinegar and spices.
Choosing the Vinegar
Anything goes for the vinegar, but the same rule applies: Pick something tasty. Cider vinegar, red wine vinegar, white wine vinegar, rice vinegar, and balsamic vinegar are good to start, as are fresh-squeezed lemon, lime, or other citrus juices. It can also be fun to experiment with interesting new flavors of vinegar that you come across. Again, as long as you enjoy the flavor, it will likely make a good vinaigrette.
Basic Vinaigrette Recipe
This is for a large quantity of Salad Dressing which you can store in your refrigerator for about 2 weeks
This is for a side salad for 2
Lets make a homemade Salad Dressing
Mix it up!
Measure Olive Oil, Vinegar, the Sweetness, and Mustard and add to a bowl or a jar.
Do you want Garlic flavor? Then cut the garlic into big slices and add to the mixture. Let sit for at least 10 minutes. Then fish out the garlic with a fork.
Add Salt & Pepper.
Add the herbs. I often use herbs de provence, mixed italian herbs, basil, oregano, tarragon. You decide!
Whisk all together or close the jar and shake that baby!
Taste it. A good way is with a piece of lettuce. Now you decide what it needs......
Too Tangy? add a little more sweetness or olive oil
Too bland? Add more salt or pepper or herbs.
Serving Size 1 1/2 Tablespoons
- Amount Per Serving
- Calories 196kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 3g15%
- Sodium 90mg4%
- Potassium 34mg1%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.4g2%
- Sugars 1.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.