Vinaigrette from Scratch

The reason people say that making your own salad dressing at home is so easy is that the recipe is pretty much the same no matter what you are making. There are only a few basic ingredients and ratios to remember:

1 part Vinegar
3 parts Oil
Emulsifier
Salt
Flavourings

Step 1 Vinegar

To start, choose a container for mixing the dressing. A small bowl and whisk, a blender or a jar with a tight fitting lid (yeast jars are my personal favourite).

Add one part vinegar.

Popular vinegars include:
- White wine vinegar (relatively mild, general purpose)
- Red wine vinegar (stronger than white wine vinegar)
- Lemon juice
- Balsamic vinegar (strong, distinctive, sweet)
- Cider vinegar (relatively mild and fruity)
- Rice vinegar (lends an Asian flavour)

Comments

[WUVIE]

When I first saw this Instructable, I thought it was a bit odd to have won in a salad competition, based only on the title. Then I visited the page, and wow!

What a wonderful surprise to find this was an educational and informative Instructable as well, and could not be more deserving in the contest. It is very much a part of salad, indeed!

Shame I didn't find this recipe sooner, as last week I prepared grilled vegetables with what was considered a 'good vinaigrette', yet it has been in the refrigerator since without use. I'll definitely give this recipe a try.

Thanks, and congratulations!

[Computothought]

Lots of good detail. We use pretty much the same formula, but use a small dollop of cheap table mustard for the emulsifier. If someone is watching, I use the powdered mustard to make the process look more elegant.

[sunshiine]

Thanks for sharing this! I have been looking for some good recipes!