Homemade vinaigrette dressing can be made with a combination of oil and vinegar, salt, pepper, and herbs. Adding an emulsifier like mustard can prevent separation. Choosing high-quality oils and vinegars can reduce fats and change the profile of dressings. Additional spices and seasonings can be added for extra flavor.
The vinaigrette sauce can be simple or complex depending on the recipes. Generally the simplest forms of this condiment, which can be used as a marinade or to complement a variety of salads, are a combination of oil and vinegar. Other common ingredients for the basic vinaigrette include salt and pepper and a number of different herbs, depending on your preference or recipe. It’s really easy to make simple vinaigrettes, and those who prefer the “Italian-style” dressing may wonder why they bother buying bottled versions after making their own dressing at home.
There are some advantages over commercialized forms of vinaigrette dressing. They usually contain ingredients that help keep the oil and vinegar from separating. This is a problem with most dressings that contain these two ingredients. Oil and vinegar don’t mix well, and common homemade vinaigrettes can address this problem by using some natural emulsifying ingredients. A common one is mustard, especially the Dijon type, which will help hold the vinaigrette together.
An emulsifier may not be necessary if the vinaigrette dressing will be used immediately. If it is blended and added immediately to the salad, it may have a short time to separate. This is especially true if a salad is going to be served right after it has been dressed.
One reason people may prefer to make homemade vinaigrette and use an emulsifier or not is that the quality and type of oil used can be chosen with care. Many commercial brands use a blend of oils or may mask inferior oils with heavier vinegar flavors and other seasonings. Homemade vinaigrette dressing may clearly be made of the cook’s specially chosen oils and vinegars, which can reduce the fats in the sauce. Some of the best homemade vinaigrettes use olive oil, one of the healthiest oils that can actually lower bad cholesterol levels.
The choice of vinegar can really change the profile of dressings. While many people go for apple cider or red wine vinegar, balsamic vinegar will make for a heartier sauce. This is just the starting point. There are wonderful raspberry-based vinegars, which can completely change the taste of the vinaigrette dressing. Alternatively, people can go for a much milder sour taste by using rice wine vinegar. It’s worth exploring the different types of vinegar available, to make subtle or huge differences to the average vinaigrette dressing.
Other ways to change up vinaigrettes are by adding additional spices or seasonings. The types of spices used can be as simple as a little chopped parsley, or they can be a complex blend of a variety of spices and herbs. Other additions that can be added to such dressings include parmesan cheese or chopped anchovies. Each addition will add its own flavor.
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