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.

This is a standard vinaigrette recipe, so we use the traditional oil to vinegar ratio: three parts oil to one part vinegar/acid, but this ratio can vary depending on your choice of vinegar/acid and personal taste. The less acidic the vinegar/acid, the less oil you need. It's all about balance!

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 Basic Vinaigrette Formula

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

Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices.

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.

How do you choose the right oil for a vinaigrette? ›

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.

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.

In the case of salad dressings, some common emulsifying agents are mustard, yogurt, and egg yolks. These ingredients contain compounds that have a dual affinity for both water and oil, allowing them to act as a bridge between the two liquids and stabilize the emulsion.

Sometimes, though, the oil won't stick. By which I mean, I'll add too much oil too quickly, and instead of seamlessly and fully incorporating into the mustard-and-lemon slurry, it'll start pooling on top. No matter how quickly I stir, the oil will refuse to mix with the other liquid. Voilà: a broken vinaigrette.