How many times have you spent waaaaay toooo much on a bottled salad dressing, only to have someone at the table look away when they were pouring and practically empty the whole expensive bottle onto one salad? Most bottled dressings contain too many chemicals, two much sugar and too much salt. Suggestion. Take up the homemade vinaigrette habit, make your own quickly, it’s healthier and you will save money
Vinaigrette is the old, fancy name for “gussied-up” oil and vinegar dressing, sometimes called an emulsion, because mustard and vinegar tend to thicken after you add oil to the mixture. Besides dressing our salads, all homemade vinaigrettes make excellent marinades for fish, meat, poultry and tasty sauces for fresh, cooked vegetables.
A few of today’s popular salad dressings are below.
Blue cheese dressing
Thousand Island dressing
It is possible to approximate the taste of these dressings with herbal, spice, flavoring or texturing additions to a basic vinaigrette dressing.
OILS (Use one, 2 to 3 parts, according to taste)
Grape seed oil
ACIDS (Can mix 1 part)
Add small amounts of your choice of the following, to taste.
Pinch of sugar
Salt & Pepper
Mustard (dry or wet)
Red pepper flakes
- Combine acid, mustard and seasonings first.
- Mix vigorously with whisk, shake in covered jar or use immersion blender.
- Add oil and textures.
- Continue mixing.
Use within two days.
Below are foodsites with vinaigrette recipe suggestions.