What is a Vinaigrette?

A vinaigrette is simply a dressing for salads and, at its most basic, is made by mixing oil and vinegar together and perhaps adding a sprinkle of salt. However, to add more flavor, vinaigrettes are often enhanced by the addition of herbs (fresh or dried), spices, salt, mustard to emulsify the oil and vinegar, a sweetening agent such as honey, maple syrup, or sugar, and sometimes fresh product like shallots, garlic, and/or citrus zest/juice.

Benefits of Making Homemade Vinaigrettes

While it may seem easy to simply pick up a bottle of salad dressing at the supermarket, there are so many reasons to whip up a simple vinaigrette at home.

• It’s easy to make with basic ingredients likely to be found in most pantries
• Quick to make – takes about 5 minutes or less
• Economical – a lot cheaper than buying commercially produced dressings and you may find a lot less vinaigrette is needed to dress a salad
• Healthy – no preservatives or ingredients you can’t identify or pronounce in homemade vinaigrettes
• A good simple vinaigrette doesn’t contain overpowering ingredients that mask the flavors of the salad ingredients themselves but rather lets them shine and the vinaigrette simply functions to moisten and enhance the flavor of the salad
• It’s scalable – once you know the basic ratio formula for a vinaigrette, you can make as little or as much as needed, when it is needed
• A base vinaigrette keeps well for several weeks in the refrigerator provided no fresh product (e.g., shallots, minced garlic, fresh herbs, citrus zest, etc.) is added to the vinaigrette
• Allows wide variety of flavor combinations simply by using different oils, vinegars, and seasonings

Types of Oils used in Vinaigrettes

There are all kinds of opinions on the “best” oil to use in vinaigrettes. Essentially, any edible oil (a key ingredient) can be used as the foundational base for a basic vinaigrette. This would include neutral-flavored vegetable oils, such as canola, sunflower, etc. However, my preference is to use a high-quality extra virgin olive oil because I find, with its fruity notes, it gives the best flavor and taste on my palate without introducing any strong intrusive flavor.

Specialty olive oil stores will carry a wide variety of oils that range from very mild to quite robust, as well as ones that are flavor-infused. I don’t tend to use flavored oils in my vinaigrettes as I bring the flavor out with the choice of vinegar and seasonings instead. Because you are going to be tasting the olive oil directly in the salad dressing, I recommend using top-shelf quality oil, not the standard low-grade oils often found on sale in supermarkets. It does make a difference to the flavor of the salads for sure. Here, in my home town, we have a specialty shop that sells high grade olive oils and balsamic vinegars and that’s where I buy my two core vinaigrette ingredients. I am a big fan of salads and I don’t skimp on the quality of ingredients for my vinaigrettes which can make or break a salad.

Typical Types of Vinegars Used in Vinaigrettes

The second core ingredient in a vinaigrette is the acidic component – i.e., the vinegar. Since the vinegar is going to be a key ingredient for giving flavor to the vinaigrette, I recommend, as with the olive oil, using top-shelf quality vinegars. Trust me, there is a discernible difference between different grades of vinegars.

There are several different types of vinegars that can be used to make vinaigrettes and, indeed, certain types of salads, because of their ingredient composition, demand different vinegars. Common vinegars used in vinaigrettes include champagne vinegar, white wine vinegar, apple cider vinegar, red wine vinegar, and my personal favorite and “go-to” vinegar for most vinaigrettes – balsamic vinegar (either light or dark and either plain or flavor-infused).

As mentioned above, we are fortunate here in PEI to have a specialty store that sells quality olive oils and balsamic vinegars and I maintain a variety of their products in my kitchen so my vinaigrettes vary in flavor. Most specialty stores selling these products will allow you to taste-test them before purchasing which is a real benefit.

So, let’s take a brief look at some of the most common types of vinegars typically used to make vinaigrettes:

Champagne Vinegar – This is a very light and mild, delicate vinegar and is great to use in vinaigrettes for fruit-based salads and those with delicate greens such as the mesclun mix (aka spring greens). This is a vinegar I often use in my homemade Chive Vinegar.

White Wine Vinegar – This vinegar is a mellow vinegar, stronger than Champagne Vinegar, but also good in vinaigrettes destined for dressing delicate salad mixes with tender leafy greens. Can also be used for making Chive Vinegar.

Apple Cider Vinegar – This vinegar has a fruity, somewhat sweet, flavor and is not overly strong and tangy. It is a good choice for vinaigrettes, especially in autumn or winter, to dress salads containing apples, squash, cranberries, meat, nuts, cheese, etc. Good also on pasta salads.

Red Wine Vinegar – This is a robust tangy vinegar with a strong flavor profile. Considered a bold-flavored vinegar, this vinegar is often used in vinaigrettes for Greek and Italian salads containing a variety of bold flavored ingredients like peppers, tomatoes, olives, etc. Often used in vinaigrettes for dressing for pasta salads, too.

Balsamic Vinegars – These aged vinegars have complex flavorful profiles and, with the blend of sweet and sour notes, complement a wide variety of salads. Balsamics are available in light and dark varieties and in a seemingly endless array of flavors beyond the basic versions.

Note that the suggestions above for vinegars and for their uses in terms of vinaigrettes are just that – suggestions/guidelines – they are not carved in stone. Use your personal taste preferences to decide which vinegar makes the most pleasant vinaigrette for you.

Main ingredients in a Simple Vinaigrette

There are five basic ingredients in a standard vinaigrette:

1. High quality oil (the base/foundational ingredient) – provides texture and is the agent that, when combined with the vinegar, will coat or cling to the lettuce and salad ingredients. Without the oil, the vinegar would simply run off the salad components and leave no flavor.
2. High quality vinegar (the acidic component) – adds tang, zing, and flavor to the vinaigrette
3. Mustard (preferably Dijon) – functions primarily as an emulsifier/binder of the oil and vinegar that don’t mix well on their own and also adds a flavor element. The emulsifier helps to keep the oil and vinegar from separating once mixed though some separation is to be expected and can be rectified by whisking or shaking the vinaigrette at time of serving.
4. Sweetening Agent (typically honey or maple syrup though a small amount of sugar or other favorite sweetener may be used) – balances the acidity and tartness of the vinegar which can sometimes, depending on the vinegar, have a somewhat unpleasant bitter taste. The honey or maple syrup also helps to bind the oil and vinegar together.
5. Salt (I use fine sea salt though other types of salt can certainly be used)

Beyond these core ingredients, additional optional seasonings can be added – e.g., herbs (fresh or dried), spices, shallots, garlic (either garlic salt/powder or fresh finely minced garlic), finely grated citrus zest, citrus juice, freshly ground pepper, and so forth. When adding any optional add-ins, consider the salad ingredients and choose add-ins that complement the salad composition.

If adding fresh herbs, I recommend adding them only at time of serving or shortly before as, otherwise, they will quickly appear very wilted and unappetizing if added too early to the vinaigrette. If you plan to store the vinaigrette over several days or weeks in the refrigerator for later use, I don’t recommend adding any fresh product (e.g., shallots, garlic, citrus zest, etc.) until time of serving, or near to it.

Ingredient Ratio in Vinaigrettes

For the most part, but not exclusively, I follow the traditional French vinaigrette ratio for core ingredients of 3:1 – that is, 3 tablespoons of oil for every tablespoon of vinegar (regardless the kind of vinegar used).  This ratio can be expected to yield a vinaigrette that is both flavorful and somewhat tangy.  While, over time, the 3:1 ratio has become somewhat of a holy grail for vinaigrette making, there is some room for flexibility. For example, some use a 4:1 ratio which will yield a slightly thicker and more creamy vinaigrette.  Additionally, the ingredients in a vinaigrette are also somewhat flexible and can be adjusted according to personal taste.  I suggest, if you are new to vinaigrette making, start with the basic 3:1 ratio for vinaigrettes, and then, if you deem it necessary, make any adjustments needed to please your taste. You’ll soon get to know if the standard ratio of ingredients suits your taste or if you need to add a bit more vinegar, oil, or sweetener. 

There are some hints and tips to help you make adjustments, if and when needed, to vinaigrettes. For example,

• Too sour, tangy, bitter, or acidic – add a small amount of additional oil and a bit more sweetener, to taste, and perhaps a wee bit more salt.
• Not tangy enough for your taste – add a small amount more vinegar.
• Too oily – add more vinegar
• Too salty – add a bit more oil and vinegar
• Too bland/lacking flavor – add more mustard, salt, and/or additional seasonings
• Too runny for your preference – switch to a 4:1 ratio (oil to vinegar) for a slightly thicker consistency (note, however, that vinaigrettes, by their very nature, are intended to be a runny-type dressing)
• If you are serving the vinaigrette over a salad mainly comprised of fruits, you might choose to add a wee bit more sweetener to counterbalance the vinegar’s acidity. 
• If your salad base is comprised primarily of bitter leafy greens and/or vegetables (e.g., arugula, radicchio, curly endive), you may find a bit more sweetener will be needed in the vinaigrette and you might use a 4:1 ratio of oil to vinegar to create a thicker and more creamy vinaigrette to coat and stick to the veggies.

I would caution, however, that these alterations/adjustments should be made in small increments and be sure to taste the vinaigrette as you go.  

How to Make a Vinaigrette

There are various methods for making a vinaigrette:

1. Whisk the vinegar with the emulsifier, sweetening agent, salt, and optional add-ins such as garlic, shallots, etc., until well combined then whisk in just a few drops of oil. While continuing to whisk, slowly blend in the oil in a slow steady stream or dribble until well combined with the other ingredients. Add in any fresh herbs at time of serving, or just shortly before.  Advantage: Considered as best method for maximum emulsification and least separation of oil and vinegar.
2. Combine all ingredients into a jar and whisk well or cover jar tightly and shake it vigorously to blend all ingredients. Advantages: Quick and mess-free; convenient for small-batch vinaigrettes.
3. Use a blender (standard or immersion) and follow the process as in 1) above. Advantage: Works best for making a significant quantity of vinaigrette (i.e., at least a cup or more) as opposed to the small quantity in the recipe below.

How to Store a Vinaigrette and For How Long

The vinaigrette can be made and instantly used to dress the salad or it can be made a few hours ahead of time to allow the flavors to mix and mingle. If you are planning to keep the vinaigrette over, store it in a tightly covered jar in the refrigerator. So long as there are no fresh products in it (e.g., no fresh herbs, minced garlic or shallots, grated citrus zest, etc.), it will keep two weeks or so in the refrigerator. If the vinaigrette contains fresh product, store it in the refrigerator for no more than 2-3 days.

Remove the vinaigrette from the refrigerator 20-30 minutes before serving time to allow the solidified ingredients to liquify then give the jar a good vigorous shake or use a whisk to remix the ingredients thoroughly.

Amount of Vinaigrette to Use Per Serving

It actually takes very little vinaigrette to dress a salad, a lot less than you might think. A little goes a long way. You don’t want to soak or saturate the salad ingredients with the vinaigrette. Basically, just use enough that the lettuce and veggies/fruit are very lightly coated and moistened. Dress the salad with very small increments of the vinaigrette at a time and toss the salad ingredients as you go, continuing to add small amounts of the vinaigrette, if and as needed, until ingredients are lightly coated. Essentially, it comes down to the size of salad you are making and personal preference as to how much vinaigrette is needed to dress a salad. However, if, after eating the salad, you see a pool of vinaigrette in the bottom of the bowl or on the plate, that is an indicator that too much vinaigrette was used and the amount needs to be reduced in future.

So, even though the good quality olive oil and vinegar are expensive, they go a long way when used in vinaigrettes, making it an economical (and I’d argue, healthier) alternative to bottled salad dressings bought at the supermarket.

Once you start making your own vinaigrettes at home, and experience how clean they taste and how they brighten and make salads come alive and allow you to taste and enjoy the flavor of each individual ingredient in the salad, you’ll wonder why you haven’t been making vinaigrettes right along!

If you are new to making vinaigrettes, I recommend starting with my small batch vinaigrette recipe below which will yield approximately ¼+ cup, enough to dress about 4+ salad servings (depending, of course, on the size and composition of the salad(s) as well as personal preference). You don’t want to waste expensive ingredients mixing up a large amount of vinaigrette only to discover it doesn’t match your taste preferences. Once you find a vinaigrette mix you like, it can easily be doubled (as shown in the photo above), tripled, and so forth to make a bigger batch at a time.

Vinaigrette Variations

Once you have the basic formula of oil to vinegar, the composition of the vinaigrette is very flexible.  Try different kinds of vinegars and oils and different combinations of each. Use lemon juice instead of vinegar or try making a vinaigrette using half vinegar and half lemon juice. Add different seasonings and optional add-ins and you will have a constant variety of creative and flavorful vinaigrettes.

Uses of Vinaigrettes Beyond Dressing Salads

While vinaigrettes are most commonly used to lightly dress salads, they can be used as:

• marinades or basting for meat
• an ingredient in dips
• a drizzle over roasted or grilled vegetables
• an ingredient in a sauce for sandwiches
• an addition to potato salad to add some zing
• wherever your culinary imagination leads you

The Bistro’s Balsamic Vinaigrette

Ingredients:

1 tbsp high-quality balsamic vinegar

½ – ¾ tsp Dijon mustard

¾ – 1 tsp maple syrup or honey, or to taste

fine sea salt, to taste

3 tbsp high-quality extra-virgin olive oil

Optional Add-in Examples (add as few or as many as you like to complement the salad ingredients for which the vinaigrette will be used):

Apx. ½ tsp dried herbs of choice or 1½ – 2 tsp fresh herbs, finely chopped (e.g., dill, parsley, oregano, etc.)

Apx. 1 tsp finely minced shallots

1/16 tsp garlic salt or powder (or 1 small garlic clove, finely minced), or to taste

¼ – ½ tsp finely grated citrus zest

¼ – ½ tsp citrus juice

fresh ground pepper, to taste

Method:

Whisk the vinegar, mustard, maple syrup or honey, and salt together in small bowl (if using any add-ins, combine them, too). Whisk in a few drops of the olive oil then continue adding the olive oil, in a slow, steady stream or dribble, until very well combined with ingredients. Alternatively, add all ingredients in a tightly capped jar and shake it vigorously until all ingredients are thoroughly blended.

Dress the salad with the vinaigrette, a small amount at a time, tossing the salad ingredients to moisten and lightly coat them.

So long as no fresh products (e.g., herbs, shallots, garlic, citrus zest, etc.) have been added to the vinaigrette, any leftover vinaigrette can be stored in a tightly covered jar in the refrigerator for up to two weeks. Remove vinaigrette from refrigerator 20-30 minutes before serving time to allow solidified ingredients to liquify and then whisk the vinaigrette to remix ingredients thoroughly before dressing salad.

Yield: Apx. ¼+ cup

NOTE 1:  This recipe is scalable, meaning it can, using the basic 3:1 formula for amounts of oil to vinegar, be multiplied as many times as necessary to make as much vinaigrette as is needed.

NOTE 2: While the recipe calls for Balsamic Vinegar and Extra-Virgin Olive Oil, any vinegar and oil of choice can be substituted, using the same 3:1 formula.

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The Bistro’s Balsamic Vinaigrette

This quick and simple-to-make vinaigrette, made with basic kitchen ingredients, is a flavorful dressing for many types of salads.

Course Salad

Cuisine Canadian

Keyword balsamic vinaigrette, how to make a basic vinaigrette, vinaigrette

Servings 4

My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

• 1 tbsp high-quality balsamic vinegar
• ½ – ¾ tsp Dijon mustard
• ¾ – 1 tsp maple syrup or honey, or to taste
• fine sea salt, to taste
• 3 tbsp high-quality extra-virgin olive oil
• Optional Add-in Examples (add as few or as many as you like to complement the salad ingredients for which the vinaigrette will be used):
• Apx. ½ tsp dried herbs of choice or 1½ – 2 tsp fresh herbs, finely chopped (e.g., dill, parsley, oregano, etc.)
• Apx 1 tsp finely minced shallots
• 1/16 tsp garlic salt or powder (or 1 small garlic clove, finely minced), or to taste
• ¼ – ½ tsp finely grated citrus zest
• ¼ – ½ tsp citrus juice
• fresh ground pepper, to taste

Instructions

1. Whisk the vinegar, mustard, maple syrup or honey, and salt together in small bowl (if using any add-ins, combine them, too). Whisk in a few drops of the olive oil then continue adding the olive oil, in a slow, steady stream or dribble, until very well combined with ingredients. Alternatively, add all ingredients in a tightly capped jar and shake it vigorously until all ingredients are thoroughly blended.
2. Dress the salad with the vinaigrette, a small amount at a time, tossing the salad ingredients to moisten and lightly coat them.
3. So long as no fresh products (e.g., herbs, shallots, garlic, citrus zest, etc.) have been added to the vinaigrette, any leftover vinaigrette can be stored in a tightly covered jar in the refrigerator for up to two weeks. Remove vinaigrette from refrigerator 20-30 minutes before serving time to allow solidified ingredients to liquify and then whisk the vinaigrette to remix ingredients thoroughly before dressing salad.

Recipe Notes

Yield: Apx. ¼+ cup

NOTE 1: This recipe is scalable, meaning it can, using the basic 3:1 formula for amounts of oil to vinegar, be multiplied as many times as necessary to make as much vinaigrette as is needed.

NOTE 2: While the recipe calls for Balsamic Vinegar and Extra-Virgin Olive Oil, any vinegar and oil of choice can be substituted, using the same 3:1 formula.

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