A useful vinaigrette should suit the food it dresses. A bowl of mild leaves may need a gentler dressing than a substantial grain salad, and vinegars vary in sharpness. Start with a small batch, taste it on an ingredient from the salad, and adjust before dressing everything.
A simple starting formula
For a small batch, combine 1 tablespoon of vinegar or lemon juice, 1 teaspoon of Dijon mustard and a small pinch of salt. Gradually whisk in 3 tablespoons of olive oil or another oil you enjoy. Add pepper if wanted. Mustard is optional, but it helps the mixture come together.
The three-to-one oil-to-acid ratio is a starting point rather than a requirement. Use less oil for a sharper dressing or more for a gentler one. Lemon juice, balsamic vinegar and cider vinegar each bring a different flavour, so an unchanged ratio will not make them taste identical.
Mix it so the ingredients come together
- Stir the acid, mustard and salt together first.
- Add the oil in a thin stream while whisking continuously.
- Pause to taste a little dressing on a leaf, bean or piece of vegetable.
- Adjust in small amounts, mixing again after every addition.
A jar with a secure lid is another option: combine the ingredients and shake until mixed. Some separation after standing is normal, especially without mustard. Shake or whisk again before using rather than treating separation alone as a failed batch.
Fix the flavour before adding more seasoning
| Problem | Small adjustment to try |
|---|---|
| Too sharp | Whisk in a little more oil. A few drops of water can soften an overly concentrated dressing. |
| Too oily or flat | Add acid a few drops at a time, then taste on the salad ingredient again. |
| Too salty | Increase the batch with unsalted oil and acid in the preferred ratio. |
| Too thick | Whisk in water a teaspoon at a time until it pours as wanted. |
A little sweetness can balance acidity if it suits the dish, but it should be a deliberate flavour choice. Adding sweetness does not remove excess salt, and adding more acid to a salty dressing can create a second problem.
Rescue a dressing that will not stay mixed
Place a small spoonful of mustard in a clean bowl. Whisk the separated dressing into it gradually, starting with drops and then a thin stream. Alternatively, remix immediately before serving if a temporary mixture is all the dish needs.
Finally, dry washed salad leaves before dressing them. Water clinging to the leaves dilutes a carefully balanced vinaigrette. Add a little dressing, toss thoroughly and judge the result before pouring in the rest.
If mixing in a bowl, choose one with space for the whisk to move without splashing. The WAFORA™ PrepMaster prep bowl is listed for mixing and salad preparation; follow its supplied care instructions. Try the dressing on vegetable ribbons just before serving.