Simple Vinaigrette Recipe - Kristine's Kitchen (2024)

FAQs

What is a basic vinaigrette a simple mixture of? ›

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. It is used most commonly as a salad dressing, but can also be used as a marinade.

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. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

The Basic Vinaigrette Formula

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

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

Mayo is a magic emulsifier. Its thickness and high fat content make it the perfect stabilizer for a vinaigrette. A scant ½ teaspoon makes the dressing glossy, not heavy. The dressing will hold together for hours rather than minutes.

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.

Traditional vinegar to oil ratio for vinaigrette

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.

oil and vinegar dressing; a basic vinaigrette is 3 parts oil to one part vinegar, 3 to 1. mixed ingredients that permanently mix.

Traditional balsamic vinegar is made only with one ingredient — "grape must" (in Italian, "mosto"), the sweet juice of freshly pressed grapes — that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels.

Why does homemade vinaigrette go bad? ›

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.

According to Hazan, "the acid of vinegar, like that of lemon, 'cooks' a salad, which explains why the oil is poured first, to protect the greens."

Oil and vinegar are immiscible in each other, so their composition will not be uniform throughout the mixture. Since heterogeneous mixtures are those mixtures that are not uniform throughout the mixture, so oil and vinegar salad dressing will be a heterogeneous mixture.

Therefore, salad dressing is an example of heterogeneous mixture.

Answer and Explanation:

The first one is salad dressing with oil and vinegar, it is an example of a heterogeneous mixture because we can easily see small particles in the salad dressing.

Traditional vinegar to oil ratio for vinaigrette

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.