Simple Vinaigrette Recipe - Kristine's Kitchen (2024)

FAQs

What is a basic vinaigrette a simple mixture of? ›

Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar. However, some people—like me—prefer their dressings to pack more punch and choose a 2:1 oil-to-vinegar ratio.

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.

Extra Virgin Olive Oil (EVOO):Best for Salad Dressings: Extra virgin olive oil is the highest quality and is obtained from the first cold pressing of olives.

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

A vinaigrette is made of two basic ingredients - olive oil and balsamic. But how much of each do you include? The typical ratio for a vinaigrette is 3 parts oil to 1 part balsamic.

This is a standard vinaigrette recipe, so we use the traditional oil to vinegar ratio: three parts oil to one part vinegar/acid, but this ratio can vary depending on your choice of vinegar/acid and personal taste. The less acidic the vinegar/acid, the less oil you need.

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper.

Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

How do you know if homemade vinaigrette is bad? ›

According to Reader's Digest, oil-based salad dressings, such as a balsamic vinaigrette or Italian dressing, tend to last longer than mayo-based dressings. In general, these dressings can last for up to a few weeks (via Know Your Pantry). However, once they've expired, they will give off a noticeable rancid smell.

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

Oil and vinegar are immiscible in each other, so their composition will not be uniform throughout the mixture. Since heterogeneous mixtures are those mixtures that are not uniform throughout the mixture, so oil and vinegar salad dressing will be a heterogeneous mixture.

The first one is salad dressing with oil and vinegar, it is an example of a heterogeneous mixture because we can easily see small particles in the salad dressing.

Therefore, salad dressing is an example of heterogeneous mixture.