Chef Secrets to Making Great Vinaigrette

What’s a vinaigrette?

Vinaigrette is a French word that refers to the mixing of edible oil with a mild acid (like vinegar or lemon juice). Vinaigrettes serve two main purposes in the culinary world: making salad dressings or marinades.

Can you drizzle vinaigrette on fruits like pears and vegetables like broccoli?

Sure! Vinaigrettes can be made from various types of flavored oils, types of vinegar or citric acid, and seasonings. This means that there are many kinds of vinaigrette dressings featuring different flavor profiles. Some pair well with fruits or vegetables – and even desserts! Top chefs frequently drizzle sweet vinaigrettes on cheese and nut platters or enjoy adding some to ice cream, for example.

Is there a secret to making it?

Vinaigrette recipes roughly use a ratio of 1:3 (one part vinegar to three parts oil). In addition, seasonings, water, or sweeteners may be added to create unique recipes.

Why sweeten vinaigrette?

Adding a touch of sweetener, such as a bit of brown or white sugar, honey, agave, maple syrup, or molasses softens the acidity of the vinegar – so the dressing is less intense and more palatable.

Why add a little water?

Some chefs enjoy the addition of water to their dressing to lighten it up or to cut down on the oil. It’s a personal preference.

What spices can be added?

Salt and pepper along with some herbs like basil, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, or thyme are popular in basic salad vinaigrettes.

What else can you add to offer umph to a dressing?

Other ingredients such as fresh chives, garlic, ginger, onion, sesame seeds, shallots, honey, maple syrup, or mustard can be added as well. It’s about picking ingredients you love and creating a good balance of flavors in your recipe.

What are some popular vinaigrettes?

There are many – such as balsamic, red wine, white wine, citrus-lime, champagne, apple cider, lemon, honey-mustard, sherry, and more!

What goes first, the oil or the vinegar?

When putting oil and vinegar directly on a salad, unmixed, here’s the main rule. Per Washington Post, “First Oil, Then Vinegar. It’s somewhat akin to the old Far Side adage, ‘First Pants, Then Shoes.’ If you add the vinegar first, the oil slides off and ends up in a puddle at the bottom of the bowl, instead of coating every leaf.”

Does the “oil first” rule still apply when mixing it?

Not necessarily. The process of making a vinaigrette is more flexible, but most chefs have strong opinions on how they like to do it. Some insist on starting with the vinegar first - and making the oil the final ingredient. Why do they prefer this “First Shoes, Then Pants” approach to creating vinaigrettes? Proponents argue that the oil creates a film that blocks flavors from blending. When you add the vinegar and seasonings ahead of the oil, it gives the vinegar time to penetrate the seasonings.Try it to see what you think.

Shaken or stirred? What’s best?

Regardless of the order of ingredients, oil and vinegar tend to separate. Therefore, mixing them well is truly the key to a successful vinaigrette. A mason jar provides the easiest way to make a vinaigrette. Simply combine the ingredients, tighten the lid, and shake! (Or you can whisk it if you prefer!) Note that you can refrigerate leftover dressings in mason jars.

Any tips to avoid overdressing a salad?

Glad you asked! Never pour it all on at once! Drenching a salad is a disaster. Not only will it be too strong, but the salad will be soggy. Never pour the vinaigrette directly onto the salad ingredients. Instead, use a spoon to drizzle a small amount of vinaigrette onto the inside of the bowl surrounding the salad. Gently toss, taste, and repeat as needed.

We hope you find this information on vinaigrettes helpful. Now, click here for two best vinaigrette recipes. Or watch Gordon Ramsey How to Make a Classic Vinaigrette.