Easy Maple Vinaigrette Recipe (2024)

FAQs

What is the formula for vinaigrette dressing? ›

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion. Dijon mustard helps emulsify the oil and vinegar/water while shallots add mild sweetness.

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

The Oils. Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil. One of the most common variations is to substitute olive oil for salad oil.

This is our basic vinaigrette, three parts oil, one part acid, pared almost to its essentials—no shallots, no salt and pepper—so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion.

Canola Oil, Water, Apple Cider Vinegar, Distilled Vinegar, Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Extra Virgin Olive Oil, Green Olives (Green Olives, Water, Distilled Vinegar, Salt, Lactic Acid), Sugar, Dijon Mustard (Distilled Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, ...

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

Emulsifiers mix easily with both oil and water and act as the glue that keeps your vinaigrette from separating. Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).

What is the ratio of oil to vinegar when making a vinaigrette? ›

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

2 Ingredients: The basics

To make a bare-bones vinaigrette, all you need is vinegar (sherry, Champagne, balsamic, cider, red, white, or rice wine vinegar all work) and oil (go with a neutral vegetable oil like grapeseed for a mild base, or your best extra-virgin olive oil for grassier undertones).

In this easy method, garlic and mustard are used as emulsifiers to help bind the surfaces of the water and oil in the dressing. Adding other ingredients like nuts, honey, mayonnaise, and tahini will also help emulsify the dressing.

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

INGREDIENTS: EXPELLER-PRESSED CANOLA OIL, CIDER VINEGAR, EVAPORATED CANE SUGAR, WATER, GARLIC CLOVES, SEA SALT, BLACK PEPPER, BASIL, OREGANO, GARLIC POWDER, SODIUM ALGINATE.

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.