Easy Maple Vinaigrette Recipe (2024)

FAQs

What are some common mistakes to avoid when making vinaigrette? ›

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.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

The Basic Vinaigrette Formula

The most basic ratio for making a salad vinaigrette is: one part vinegar (or other acid) three parts oil.

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.

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.

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.

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.

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.

What is classic vinaigrette made of? ›

In a pint-size jar, combine the vinegar, garlic, mustard, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Cover and shake to dissolve the salt. Add the olive oil and shake to blend. Taste for seasoning.

This is equally true for even something as simple as a salad dressing, which a vinaigrette is as simple as it gets. Vinaigrettes are an emulsion of 3 parts vegetable oil (usually olive oil) and 1 part acid (usually vinegar or acidic fruit juice), seasoning, and sometimes other flavourings.

One of the most commonly asked questions we get is, "What is the correct ratio when making a salad dressing?" The guideline to making a classic vinaigrette is using 3 parts Oil to 1 part Vinegar. This ratio of oil to vinegar will give a well-balanced taste and also be a good consistency to evenly coat your greens.

There are usually two key indicators that it's time to chuck your dressing. If the bottle's contents begin to give off a rotten or rancid smell, or you notice discolored moldy growths forming on the surface of the liquid, it's time to say goodbye and throw it in the trash.