Making salad dressing from scratch is easy when you have the right formula.
Were not tacklinghomemade ranch dressing todaywere talking about DIY vinaigrettes.
The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid.
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Personally, I prefer a vinaigrette with equal parts oil and acid.
I like this for three reasons: One, I like a tangier vinaigrette.
Two, its healthier (and less expensive) to use less oil.
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Cooking by feel is my preferred method; why wash an extra dish when you could trust your senses?
Choose an oil
Now that you know your ratio, its time to choose an oil.
When it comes to salad dressings, a neutral-flavored oil is usually best.
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This is the time to use an extra-virgin olive oilor a mild oil, like canola or grapeseed.
The vinegar you choose is totally up to your taste buds.
If Im feeling fancy, I reach for aged sherry vinegar.
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you’re able to also supplement your vinegar with a little citrus juice.
I typically go for lemon, but lime or orange will work too.
Personally, I love using a little vinegar and lemon juice for a well-rounded bite.
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Were not talking muchusually just a half teaspoon per batchjust enough to round off the sharp edges.
Add a little, shake up your dressing, taste it, then add more if you want.
My go-to sweetener is agave syrup, which dissolves easily; sugar and honey also make regular appearances.
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A scant spoonful of your favorite preserves from the farmers' market is also a nice touch.
I find that a dollop of mustard helps thicken the vinaigrette by aiding in the emulsification process.
Any mustard will do, but I love Dijon or stone-ground mustard for the extra flavor.
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Jazz it up
This step is all extra credit, but the work is worth the effort.
Flavor add-ins will make your vinaigrette even better, and so much fresher-tasting than store-bought.
Exercise restraint; you might always add more salt but you cant take it away.
Okay, so I know that seems like a lot, but honestly, its really not.
Once you do it a few times, making your own salad dressing from scratch is like second nature.
Plus, it tastes SO much better and is much less expensive.
By my calculations, I have saved more than $1,000 since 2003 by making my own dressings.
Now, what to buy with all those extra dollars…
